Best Terrys Lemon Caper Chicken Recipes

SAUTéED CHICKEN WITH OLIVES, CAPERS AND LEMONS

Steps:

• Bring a medium-large, high sided skillet to medium-high heat and add 1 tablespoon of olive oil. Add half of the lemon slices and sear until browned, 3-5 minutes on each side. Transfer to a plate. Season the chicken thighs with kosher salt and black pepper and dust with rice flour, shaking off the excess. Add 1 1/2 tablespoons of olive oil to the hot pan and sear the chicken pieces until golden brown, about 5 minutes each side. Transfer to another plate and finish searing the rest of the chicken pieces, then transfer to the same plate as the rest of the chicken.
• Add the rest of the olive oil to the pan and the minced garlic, and cook for 30 seconds or until fragrant, stirring so the garlic doesn't burn and become bitter. Add the green olives, capers and broth. Add the reserved chicken and any juices that have been released plus the reserved lemons and their juices and cook over high heat until the broth is reduced by half, about 5 minutes. Add the butter and parsley and cook for another minute. Season with more kosher salt and freshly ground black pepper to taste. Transfer to plates and spoon the olives, capers, lemons and sauce on top.
• Serve with sautéed spinach, kale or swiss chard on the side.

LEMON CAPER CHICKEN

Steps:

• Season the chicken on both sides with salt and pepper.
• Heat the avocado oil in a large, heavy bottomed skillet over medium heat.
• Add the chicken and cook through, flipping halfway through cooking, about 8 minutes.
• Remove the chicken to a plate and set aside.
• Add the chicken broth and butter to the skillet and bring to a boil. Let the chicken broth reduce by half, about 5 minutes.
• Add the lemon juice and cream to the skillet and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, about 5 minutes.
• Add the capers to the sauce and stir to combine.
• Return the chicken to the skillet and coat with the sauce. Cook 1 more minute to rewarm the chicken.
• Serve immediately.

LEMON CHICKEN PICCATA RECIPE

Steps:

• Heat the oven to 200 degrees F (this is to keep the chicken warm as you work in batches).
• Pat the chicken breast pieces dry and season with kosher salt and black pepper on both sides. Lightly coat the chicken on both sides with the flour (shake off any excess flour).
• In a large cast iron skillet, heat the extra virgin olive oil over medium-high heat until shimmering but not smoking. Cook the chicken on 1 side for about 3 minutes, then turn over to cook for another 3 minutes (do this in batches and do not crowd the pan).To keep the chicken warm, place the cooked chicken pieces in an oven-save dish and keep them in warm oven while you finish.
• Prepare the lemon sauce. In the same skillet (over medium heat), add a little bit more extra virgin olive oil. Add the ghee (or butter, if you prefer). When the ghee melts, stir in the lemon juice, wine and capers. Bring the sauce to a boil, scrapping off any browned bits from cooking the chicken earlier.
• Now, return the cooked chicken to the skillet with the sauce. Lower the heat, and let simmer for 4 to 5 minutes, basting the top of the chicken with the sauce.
• Remove from the heat and garnish with parsley. Serve with plain orzo and your favorite salad (more suggested sides in post).

LEMON CAPER CHICKEN

Steps:

• In a small dish, combine flour and pepper. Lightly coat chicken in flour, shaking off any excess. Set aside. Heat olive oil in large fry pan over medium heat. Add chicken and cook for about 5 minutes on each side or until golden. Remove chicken and set aside. Add onion and lemon juice to pan and cook for about 2 minutes, stirring often. Add garlic, vegetable broth, capers, lemon zest and sugar and cook for about 2 minutes more. Reduce heat to low; return chicken to pan. Cover with a lid and simmer for about 10 minutes, turning chicken once. Be careful not to boil. Add parsley and Benefiber®, mixing well.
• *Read product label before recipe preparation.

LEMON THYME CHICKEN TENDERS

Steps:

• Combine the olive oil, garlic, chopped thyme, lemon zest, and lemon juice in a large mixing bowl. Season the chicken tenders with salt and pepper. Toss chicken with the olive oil mixture; allow to marinate for 5 minutes.
• Spray a non-stick skillet with cooking spray, and place over medium-high heat. Cook chicken tenders in the hot pan until lightly browned and cooked through, about 4 minutes per side.