Recipe: Tasty Lemon Chicken Breasts with Capers

Recipe: Delicious Lemon Chicken Breasts with Capers. This rich lemon-caper sauce is very versatile, and can be used with a variety of light meats, poultry, and fish. I don't know how much difference that made, but the dish turned out wonderfully. The capers add great flavor that blends beautifully with.

Chicken breasts are thicker on one end and taper down on the other side. This can cause overcooked and/or raw sections. To prevent this from happening you want to make the pieces thinner.

How to Make Yummy Lemon Chicken Breasts with Capers

You can cook Lemon Chicken Breasts with Capers using 12 ingredients and 16 steps. Here is how you cook it.

Ingredients of Lemon Chicken Breasts with Capers

Easiest Way to Make Appetizing Lemon Chicken Breasts with Capers ? To Prepare this Juicy Lemon Chicken Breasts with Capers, you will need the following 12 ingredients:

1. Prepare 6 oz - 4 boneless, skinless chicken breasts.
2. Prepare 1/2 cup - freshly grated parmigiano-reggiano cheese.
3. You need 1/4 cup - fine, dry breadcrumbs.
4. It's 4 tbsp - capers, rinsed, drained, patted dry, and chopped.
5. You need 1 - lemon, zested and juiced.
6. Prepare 2 tbsp - fresh flat-leaf parsley.
7. Prepare 3/4 tsp - Kosher salt.
8. It's 1/2 tsp - freshly ground black pepper.
9. Prepare 3 tbsp - butter.
10. It's 1 tbsp - olive oil.
11. Prepare 2 medium - garlic cloves, thinly sliced.
12. It's 1/2 cup - lower-sodium chicken broth.

Lemon Chicken Piccata - a simple yet super impressive chicken piccata in a tasty lemon, butter and capers sauce. The chicken breasts are skinless and boneless, and thinly sliced lengthwise or butterflied. They are generously seasoned with salt and pepper then dredged through flour. This simple chicken recipes features chicken breasts browned in a skillet then topped with a flavorful sauce of lemon juice, capers, parsley, and vermouth.

Lemon Chicken Breasts with Capers step by step

Recipe: Tasty Lemon Chicken Breasts with Capers step by step ? Here 16 steps how you cook that

1. Position a rack in the center of the oven and heat the oven to 425°F..
2. Make a lengthwise horizontal slice almost through each chicken breast and open each up like a book..
3. Flatten the chicken with a meat mallet until it is 1/4" thick..
4. put the cheese, breadcrumbs, 3 Tbsp capers, lemon zest, and 1 Tbsp parsley in a mini chopper of food processor and pulse a few times to combine..
5. Sprinkle the mixture on top of the chicken breasts..
6. Fold each breast closed and secure with toothpicks..
7. Sprinkle the breasts with salt and pepper..
8. Heat 1 Tbsp butter and the oil in a large (12"), heavy-duty, oven-proof skillet over medium-high heat until the butter melts and starts to foam, about 2 minutes..
9. Add the chicken and cook, without touching, until it browns and easily releases from the pan, about 2 minutes..
10. Turn the chicken and cook the other side until browned, about 2 more minutes..
11. Add the garlic and the remaining 1 Tbsp capers to the skillet, transfer the pan to the oven, and roast uncovered until the chicken cooks through (165°F), about 8 minutes..
12. Transfer the chicken to a serving platter and tent with foil..
13. Set the skillet over medium-high heat; add the chicken broth and cook, scraping the bottom of the pan with a wooden spoon to loosen any brown bits, until it reduces by half, about 2 minutes..
14. Remove from heat and whisk in 2 Tbsp of the lemon juice and the remaining 2 Tbsp of butter..
15. Taste and add more lemon juice, salt, and pepper, if needed..
16. Serve the chicken drizzled with the butter sauce and sprinkled with the remaining 1 Tbsp parsley..

Preparation Pat chicken dry and season with salt and pepper. The chicken breasts are seasoned and coated with almond flour before being dipped in egg and then fried on a hot skillet. The sauce is probably the best part: a thick and creamy sauce with capers, along with a strong lemon flavor and a bit of garlic. The sauce is poured over the roasted chicken. Place the raw chicken breasts in between two pieces of saran wrap and pound into two uniformly thin slices.

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