Best 12 Breast Of Chicken With Capers Recipes

CHICKEN WITH LEMON-CAPER SAUCE

Steps:

• Mix together salt and flour in a small dish or plastic bag, then coat chicken and shake off excess. Heat olive oil in a skillet over medium-high heat. Shake excess flour from chicken, then brown in hot oil until both sides are golden-brown, and the inside has turned white and firm, 3 to 4 minutes per side.
• Remove the chicken, and set aside in a warm place. Pour white wine into the skillet, and allow to boil as you dissolve the cooked bits from the bottom of the pan. Add the lemon juice, and allow to come to a boil, cook for a few minutes until reduced by half.
• Sprinkle the cubed butter into the boiling sauce. Swirl and shake the pan vigorously to dissolve the butter, thus thickening the sauce. The butter must never come to rest, or the sauce will separate and become oily. Once the butter has completely incorporated, remove from heat and stir in capers.
• To serve, pour lemon-caper sauce over the chicken, and serve with a wedge of lemon.

SAUTEED CHICKEN WITH CAPERS

Steps:

• Slice each chicken breast in half horizontally. Place each half between sheets of plastic wrap and pound to an even thickness with a meat mallet or small skillet. Place flour on a plate. Season chicken with salt and pepper, then coat with flour, shaking off excess. In a large skillet, heat 2 tablespoons oil over medium-high. In batches, cook chicken until browned and cooked through, about 3 minutes per side (add remaining oil to pan, if necessary). Transfer to a platter and tent with foil.
• Add vinegar to pan and cook, scraping up browned bits with a wooden spoon, 1 minute. Add butter and capers and brine; cook, stirring, until butter is melted. Season with salt and pepper. Pour sauce over chicken and top with parsley.

CHICKEN BREASTS IN CAPER CREAM SAUCE

Steps:

• Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.
• Melt butter in a large skillet over medium heat. Place breasts in skillet, and increase heat to medium-high. Turn chicken frequently, until brown, about 5 minutes. Reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through. Remove chicken to a warm serving platter, and cover with foil.
• Return skillet to stove, and increase heat to high. Whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes. Remove from heat. Stir in capers. Pour sauce over chicken, and serve.

SAUTEED CHICKEN BREASTS WITH CAPERS

Steps:

• Pat chicken dry and season with salt and pepper. In a 12-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and sauté chicken, skin or skinned sides down, 3 minutes, or until golden. Turn chicken over and sauté 1 minute more. Reduce heat to moderately low and cook chicken, covered, until just cooked through, about 10 minutes. Coarsely chop capers and in a large bowl toss chicken with any juices from skillet, capers, and vinaigrette. Serve chicken warm or at room temperature.

EASY BONELESS CHICKEN BREASTS WITH TOMATOES AND CAPERS

Steps:

• Gather the ingredients.
• Using a meat mallet, gently pound the chicken breasts between sheets of plastic to an even thickness of about 1/2 inch.
• Combine flour with salt and pepper; dredge the chicken in the flour mixture.
• Heat oil and butter in a large skillet or sauté pan over medium-high heat until hot; add chicken and cook for about 5 minutes, until browned. Turn and cook for about 3 to 4 minutes longer, or until browned.
• Remove chicken to a platter for the time being.
• To the skillet, add the minced garlic, wine, and lemon juice. Simmer for 2 to 3 minutes, or until the liquid is almost evaporated.
• Add the tomatoes and chicken broth; simmer for 4 minutes, or until reduced by about a quarter. Add capers and cook for 2 minutes longer.
• Stir in 1 tablespoon of butter and return the chicken to the skillet. Continue simmering for about 5 minutes longer, or until chicken is fully cooked.
• Cooking time may vary, depending on thickness of the chicken.
• Serve and enjoy!

CHICKEN BREASTS WITH TOMATOES AND CAPERS

Steps:

• Sprinkle the chicken well with salt and pepper.
• Heat the oil and butter in a heavy-bottomed skillet. Add the chickenbreasts and sauté over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
• Scatter the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine, and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.
• Blend well. Bring to a boil, cover, reduce heat and simmer for 10 minutes, or until the chicken is cooked.
• Sprinkle with parsley and serve.

CHICKEN BREASTS WITH PARSLEY-CAPER PESTO

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, toss potatoes with 2 teaspoons oil and season with salt and pepper. Roast 15 minutes.
• Meanwhile, peel 3 strips zest from lemon, then thinly slice lemon crosswise. In a food processor, puree lemon zest, parsley, walnuts, capers, 2 tablespoons oil, and 1 tablespoon water until smooth. Season with salt and pepper. With a paring knife, cut a 1-inch horizontal slit in thick end of each breast; using your fingers, create a deep pocket between meat and bone. Tightly pack each pocket with pesto. Spread more pesto under skin. Rub chicken with remaining teaspoon oil and season with salt and pepper. Add chicken and lemon slices to sheet. Roast until chicken is cooked through and potatoes are golden, 35 minutes more.

CHICKEN BREASTS WITH MUSTARD-CAPER SAUCE

Steps:

• Heat oil in large skillet over medium-high heat.
• Season chicken on both sides with salt and pepper.
• Add chicken to skillet; cook about 5-6 minutes per side or until internal temperature reaches 170 degrees on an instant-read thermometer when inserted into chicken.
• Remove to platter and keep warm Add broth, capers, rosemary and thyme to skillet; cook over medium-high heat, scraping up any browned bits from bottom of skillet, for 5 minutes.
• Remove skillet from heat; stir in the mustard, butter and honey just until the butter is incorporated; butter should not completely melt and sauce should be frothy and somewhat thick.
• Pour sauce over chicken.
• Serve immediately with couscous, if desired.

CHICKEN BREASTS WITH TOMATOES AND CAPERS

Steps:

• Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add the chicken breasts and saute over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
• Add the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.
• Blend well, bring to a boil, and then cover and simmer for 9 minutes. Sprinkle with parsley and serve.

CHICKEN IN TOMATO-CAPER SAUCE

Steps:

• Pound chicken breasts with a meat mallet to 1/4-in. thickness; sprinkle with pepper. In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Brown chicken on both sides; remove from pan., In same skillet, heat remaining oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, spinach, capers, basil and cayenne. Return chicken to pan. Cook, covered, 8-10 minutes or until chicken is no longer pink., Sprinkle with cheeses. Remove from heat; let stand, covered, until cheese is melted.

BREAST OF CHICKEN WITH CAPERS AND CORN

Steps:

• Cut each breast in half. Cut away >and discard any membranes or bone sections, and any remaining peripheral fat. Sprinkle chicken with salt and pepper.
• Cut kernels from ears of corn. There should be about 1 cup.
• Heat butter in a heavy skillet large enough to hold chicken breasts in one layer. Add breasts and cook 2 minutes. Turn chicken pieces and sprinkle shallots between the pieces. Add wine and bring to boil. Cover and cook about 3 minutes.
• Sprinkle with capers and cream. Stir to distribute ingredients. Cover and cook 5 minutes.
• Transfer chicken pieces to warm platter. Add corn to the sauce and cook 1 minute. Add chives and stir. There should be about 1 cup sauce.
• Spoon sauce over chicken pieces and serve.

CRISPY CHICKEN BREASTS WITH LEMON AND CAPERS

Steps:

• To make bread crumbs: Tear or cut 1/2 lb. firm, white, country style bread into 1-2" pieces. Put few handfuls into the bowl of a food processor, and pulse into coarse crumbs. Repeat until you have 4 cups of crumbs. Pour crumbs into mixing bowl and toss with 2 tablespoons olive oil or melted, unsalted butter.
• Heat large heavy skillet over medium heat. Add bread crumbs and cook, stirring, until crumbs start to color and crisp, about 5 minutes. Reduce heat to medium low and continue to cook, stirring, until crumbs dry out and have browned nicely, about 6 minutes. Cool before using.
• Heat oven to 450 degrees. Put flat rack on a large rimmed baking sheet lined with foil.
• With a meat pounder or a heavy skillet, lightly pound the chicken between two sheets of plastic wrap to even out the thickness of the breasts.
• In a large bowl, mix 1/4 cup of the Parmigiano, 2 1/2 tablespoons of the capers, 1 tablespoons of the thyme, and the oil, mustard, lemon zest, salt and pepper. Squeeze 1-2 lemon wedges to get 1 tablespoons of lemon juice and add to the mixture, along with 2 tablespoons of water. Add the chicken and toss to coat well. You can proceed directly to coating the breasts with crumbs, or let them marinate in the fridge for up to 24 hours.
• Put the breadcrumbs in a large shallow dish and toss with the remaining 1/2 cup Parmigiano, 2 1/2 tablespoons capers, and 1 tbsp of thyme.
• Working with one piece at a time, transfer the chicken to the dish of crumbs, scoop some crumbs on top, and press well a couple of times so the crumbs adhere to both sides. Use the heel of your hand and a firm rotating motion to press crumbs onto the chicken, Don't shake off any excess when transferring the breasts to the baking sheet; keep as many crumbs on the chicken as possible.
• Bake the chicken until it's firm to the touch and registers 165 degrees on an instant-read thermometer, about 20 minutes. Serve immediately with the remaining lemon wedges for squeezing over the chicken.