Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, lemon caper chicken. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
This rich lemon-caper sauce is very versatile, and can be used with a variety of light meats, poultry Remove the chicken, and set aside in a warm place. Pour white wine into the skillet, and allow to boil. Lemon caper chicken is a low carb dish that's bursting with flavor.
Lemon Caper Chicken is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Lemon Caper Chicken is something which I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can have lemon caper chicken using 14 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Lemon Caper Chicken:
- Take 2 chicken breasts or 12 chicken tenders Chicken breast or tenders
- Make ready 1 dash Salt and pepper
- Prepare 4 tbsp Plain flour
- Prepare 1 tbsp Olive oil
- Prepare 1 (all of the juice, and 1 dash of lemon peel for decoration ＊Lemon
- Make ready 3 tbsp ＊Capers
- Make ready 1 tbsp ＊Butter
- Make ready 1 tbsp ＊Garlic (finely chopped)
- Make ready 200 ml ＊Consomme soup
- Prepare 50 ml ＊White wine
- Make ready 1 1/2 tbsp ＊Plain flour
- Make ready 1 dash for decoration Italian parsley
- Get 1 to pound the chicken breast to make it thinner *Meat mallet
- Make ready 1 same as above *Plastic wrap
Lemon Caper Chicken: an easy low carb chicken dinner is epically delicious with a rich, creamy lemon caper sauce served over perfectly cooked chicken breasts. This lemony chicken piccata from Delish.com is the bomb. This one-pan lemony chicken is a total winner. Add lemon juice, wine or sherry, and chicken broth and tomatoes to the pan.
Instructions to make Lemon Caper Chicken:
- Cut the chicken breasts into 2-3 even-sized portions. If using chicken tenders, remove the sinew, and use as they are.
- Place the meat between 2 sheets of cling film, pound it with a mallet until it is about 1.2 times of its original size and flat evenly.
- Preparing the sauce. Squeeze the lemon, slice off a piece of lemon peel, and set it aside.
- Combine the lemon juice, consommé soup, white wine, and plain flour in a bowl.
- Remove the chicken from the cling film, season with salt and pepper, and lightly coat with the plain flour.
- Pour the olive oil in a frying pan, and sauté both sides of the chicken over medium heat.
- When the chicken is cooked through, remove from the frying pan.
- Heat the same frying pan over low heat, add the butter, and sauté the finely chopped garlic.
- Turn up the heat to medium heat, pour in the sauce ingredients from Step 3 all at once, and stir with a spatula until it thickens.
- When the sauce is thickened, add the capers (roughly chop them if you like), and mix.
- Place the sautéed chicken pack in the frying pan, and coat with the sauce.
- Serve the chicken on a plate, spoon over the sauce, garnish with parsley (or lemon peel, or sliced lemon to taste), and it's ready.
Season sauce with salt & pepper if necessary. This simple chicken recipes features chicken breasts browned in a skillet then topped with a flavorful sauce of lemon juice. If you like Picatta then you'll love this! Click here to PIN Grilled Chicken with Lemon, Capers, and Oregano! So today I'm easing back into work by reminding you of this favorite Grilled Chicken with Lemon, Capers, and Oregano.
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