Add wine, lemon zest and lemon juice; bring to a boil. (3) NOT turning chicken more than twice. For The Sauce: 1 tablespoon butter. Made this for the first time tonight and it was fabulous! Information is not currently available for this nutrient. To serve, pour lemon-caper sauce over the chicken, and serve with a wedge of lemon. *Here you can either choose to stir the capers in to the sauce, or place the capers over the top of the chicken after it's plated. Turn chicken frequently, until brown, about 5 minutes. Dredge chicken in cake flour, shaking excess off. Melt butter in a large skillet over medium heat. Allrecipes is part of the Meredith Food Group. This recipe is not only easy but does not require many items. EASY EASY and friends will think you fussed a long time over it. We love capers and my VERY picky 8-year old always asks for 'Daddy's chickie.'. Heat a grill pan or outdoor grill over medium to medium-high heat. This simple chicken recipes features chicken breasts browned in a skillet then topped with a flavorful sauce of lemon juice, capers, parsley, and … skinless, boneless chicken breast halves 2 tablespoons olive oil ¼ cup dry white wine Melt butter in a saucepan or skillet on medium heat. Meanwhile, in a small saucepan, melt the butter and cook over moderately high heat until browned and nutty, about 4 minutes. 662 calories; protein 43.3g 87% DV; carbohydrates 29.2g 9% DV; fat 39g 60% DV; cholesterol 159.8mg 53% DV; sodium 372mg 15% DV. Gradually whisk in heavy cream until slightly thickened, about 3-4 minutes; season with salt and pepper, to taste. I don't like to skimp. Percent Daily Values are based on a 2,000 calorie diet. this link is to an external site that may or may not meet accessibility guidelines. Congrats! This was an outrageously delicious dish, a definite "make again." This recipe is very delicious and easy! Here you get perfectly pan seared, golden … I added pepper and granulated garlic to the flour and salt mixture. The thin consistency complaints I've read should be adressed by REDUCING, NOT ADDING STARCH OR FLOUR. I am going to try fat-free half and half next time for some of the cream. A side of roasted acorn squash is topped with nutty, caramelized brown … Definitely want some bread to dip in the sauce!!! Also I double the wine and lemon juice in the sauce but not the butter; I like the extra sauce but can't bring myself to use a whole stick of butter! The lemon flavor was great, and the chicken was cooked perfectly in the amount of time recommended. Transfer browned chicken to casserole dish and top with mushrooms and onions. 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. This is a favorite with everyone we've served this dish to. Add 1 cup broth, capers, parsley, salt and pepper. No gift befits the food-obsessed people in your life like a cookbook. Then add capers and chicken thighs back into skillet and let cook for another 10-20 minutes or until sauce thickens AND chicken is cooked through completely. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Then let sit 15 minutes. Place a piece of chicken on each plate, ladle a generous amount of sauce on top and garnish with parsley and lemon zest. Add the … How To Make Lemon Caper Sauce. That was the only variation from the recipe that I made. The chicken was moist, tender and flavorful, with a rich, creamy lemon/caper/wine/dill sauce that made an already good chicken something extraordinarily delicious. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 9 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition I didn't measure the lemon. Place breasts in skillet, and … When making the sauce stir continuously. My husband (who is not a cook) developed this recipe when looking through what we had in the fridge. I made a couple of changes to the recipe of course :) but it was delicious! Totally worth 5 stars in my family's opinion! This will become a staple in my house. Brush the … For a change I made it last night with garlic-marinated green olives instead of capers and it was great. I followed others' advice and doubled the cream sauce. We pound the chicken very flat and season it with poultry season in the flour. 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. With meat mallet or rolling pin, pound to 1/2-inch thickness. I made a couple of alterations: used heavy whipping cream, doubled and added 1 tbsp of flour to it for thicker sauce. This is a great recipe that I only adjusted a bit after reading other reviews that made sense. Pretty tasty. (I like to wait and put the capers on last. Amount is based on available nutrient data. Spread flour into a wide, shallow dish. I did not find the lemon overpowering or the capers too salty -- it was just perfect for our tastes. Also lightly floured chicken with the seasonings and put some of dill directly in sauce. Remove from heat. Cook, scraping up any browned bits from the bottom of the pan, until the liquid is reduced by about half, 2 to 3 minutes. Add the lemon juice, and allow to come to a boil, cook for a few minutes until reduced by half. It was very simple and really good. Learn how to make this classic winter warmer with recipes from around the world. Add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes. Place breasts in skillet, and increase heat to medium-high. I did make some changes to the recipe. In skillet over medium heat, add 2 T butter and brown chicken. The chicken cooks up really quick and tender this way. I'm here to tell you this recipe was elegant and exquisite!!! I'm moving and have packed nearly everything in my kitchen. Lemon Chicken Piccata is a classic Italian dish made with a creamy lemon butter sauce and then topped with salty capers. Thank you mommyto2boys for this great recipe! Once the butter has completely incorporated, remove from heat and stir in capers. If prepared with the amount of sauce as the recipe directs it would be pretty skimpy! I also doubled the sauce because I was making 4 chicken breasts. I did use fat free half n half (and it was fresh) but other than that I followed the recipe. I substituted chicken broth for the wine. The sauce is poured over the roasted chicken breasts, and there’s plenty left over to coat the exposed chicken slices. After removing the chicken to set aside, I deglazed the pan with about 1/4 c. of white wine, then added the cream, a good squeeze of lemon (didn't use the lemon pepper at all), and now the dill. You’ll just reduce some chicken broth and lemon juice, which means that you’ll simmer the chicken broth, letting some of it evaporate so that the broth thickens a bit. The chicken had such a great flavor and the sauce was delicious. I made the recipe exactly as stated, although I did not serve with the lemon wedges and I did double the sauce. My husband, daughter and son-in-law raved about this one and instructed me to give it a top rating. A rich chicken dish, perfect for a special meal. I would highly recommend trying this WITHOUT putting any flour/cornstarch in the sauce because it was perfect without it. Add broth, juice from both lemons, … This recipe is also known as Chicken Picatta. Chicken with Lemon Caper Sauce Meet The Author: Lori Lange Lori Lange is a former elementary school teacher who traded the classroom for the kitchen when she founded the blog in 2006, which houses over 3,000 original and adapted recipes. Uploaded picture. The lemon-caper sauce goes well with a … On waxed paper, combine 2 tablespoons flour and salt. This is one of my favorite chicken recipes. Whisk in the whipping cream and lemon juice, whisking continuously until reduced to desired sauce consistency (about 3 minutes). The chicken had good flavor but I didn't even try to serve the sauce. Cook, stirring, until the sauce … The olives have a flavor quality similar to the capers and are a great substitute for those people who don't like capers. Swirl and shake the pan vigorously to dissolve the butter, thus thickening the sauce. Will go into my rotation. I didn't have any lemon pepper so I used McCormick's Key West Spice Blend (lemon zest, basil and thyme) and added black pepper in it's place. How to make Chicken in Creamy Caperberry Sauce: If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. I usually like to try a recipe exactly as written the first time and then make adjustments (if needed) the next time. This creamy version just takes the traditional lemon chicken piccata up to a whole new level of delicious! Once I turned it over I covered it just briefly to make sure it was cooked through. Return the chicken to the skillet along with any juices and simmer for a minute or two until just heated. … Thanks for the great recipe! Info. I prefer using a non-stick … GREAT for a quick weeknight meal when you want to make it seem like you spent time in the kitchen... My girlfriend LOVES when I make this for her, says that I'm going to spoil her! 4 boneless skinless chicken breast halves; 1 teaspoon lemon pepper; 1 teaspoon salt; 1 teaspoon dried dill weed; 1 teaspoon garlic powder; 3 tablespoons butter; 1⁄2 cup whipping cream; 2 tablespoons capers, drained and … Transfer the chicken to a paper towel-lined baking sheet and sprinkle with salt. Remove the chicken, and set aside in a warm place. I served this with cappellini pasta and "Spaghetti Squash Saute," also from this site. Heat the olive oil in a large oven-safe skillet over medium high heat. Remove from heat. Lastly, the chicken … Whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes. Info. However, without changing any of the ingredients I did them a little differently. YUMM__O! (*I add olive oil to prevent the butter from burning). Return skillet to stove, and increase heat to high. Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder. Thanks! Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. DELICIOUS! Place wine, lemon juice, cream, shallots, and cream in a saucepan. Spoon sauce over chicken … 4 boneless, skinless chicken breast halves, Back to Chicken Breasts in Caper Cream Sauce. Also cut the breasts into medium sized pieces and placed them back in the skillet with the sauce to mildly simmer for another 10-15 min. It's a HUGE hit at our house...never any leftovers! The trick to thickening the sauce … … Four stars as written, as I believe that with just cream the sauce would lack dimension and would be rather flat. However, next time I will pound the chicken breasts to flatten them a little as another reviewer recommended. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Next, add in cream, lemon juice, and stir to combine. In a small bowl, combine Italian seasoning, black pepper, salt and garlic powder. Pour sauce over chicken, and serve. I worked for Olive Garden for 9 years and this was one of my favorites. For such a simple recipe, there was a lot a flavor carried in the sauce from the meat juices and fats in the cream. Percent Daily Values are based on a 2,000 calorie diet. The sauce was so good, you could easily triple it and use every drop! What did I do wrong??? I also deglazed the pan with a couple splashes of white wine before I sauted some garlic and added the fat free half and half, as suggested by others. Pour white wine into the skillet, and allow to boil as you dissolve the cooked bits from the bottom of the pan. 2 teaspoons oil. ENJOY!! This is also great substituting veal and I may try the sauce on pork chops. Add comma separated list of ingredients to include in recipe. Add comma separated list of ingredients to exclude from recipe. The lemon caper sauce is low carb and oh so easy to whip up. Heat olive oil and butter in a nonstick skillet over medium heat. No gift befits the food-obsessed people in your life like a cookbook. You should let your husband browse for ingredients some more! My husband soaked up every bit of the sauce (that I doubled) with his rice and went back for seconds. So savory and full of flavors, this chicken is crispy on the outside, and moist and tender on the inside. Nutrient information is not available for all ingredients. (4) De-glazing the pan with 1/2 cup Pinot Grigio and simmer down by one half before adding doubled recipe amounts of sauce ingredients and then letting that reduce a bit - as per directions. You saved Chicken with Lemon-Caper Sauce to your. Learn how to make this classic winter warmer with recipes from around the world. I am glad I did that because we had exactly the right amount of sauce. The person submitting the recipe was right about it separating if allowed to rest. Turn the heat to medium low. This is excellent. Add the lemon juice and cream and simmer over low heat for a couple of minutes. Sauce: (*I … Congrats! I marinated the chicken breasts in lemon juice for about 15 minutes and then seasoned them with ground pepper, sea salt, and fresh baby dill. Your daily values may be higher or lower depending on your calorie needs. I used olive oil instead of butter to add a healthier element to the dish My husband and children LOVED this recipe, as did I! Let mixture come up to a slight boil while stirring throughout. This is a sauce and not a gravy! It's quick easy and full of flavor. Reduce heat to medium, … All the reviews were good and it seemed like a simple recipe but my sauce curdled! Stir in capers. Add Wine and Reduce – Reduce heat to low and stir in heavy cream. It simmers until concentrated and until the flavorful brown bits from frying the chicken dissolve. Reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through. Amount is based on available nutrient data. This recipe was wonderful. My only suggestion is to double or TRIPLE the sauce because I love to dip my bread in it as well as make sure my meat is coated well. This one was just okay. Season chicken with lemon-pepper seasoning and salt, if using; set aside. 313 calories; protein 28.2g 57% DV; carbohydrates 1.8g 1% DV; fat 21.2g 33% DV; cholesterol 132.1mg 44% DV; sodium 974.3mg 39% DV. Next, you’ll add in some heavy cream and let that simmer for a bit. This is probably my favorite chicken recipe I have ever made. I served it with steamed broccoli and lightly buttered penne pasta with fresh grated parmesan. Update 1/17/06-Made again tonite and used fat-free half & half and less butter- worked great. Combine – Over medium heat, bring white wine and lemon juice to a boil. The caper sauce is made using garlic, shallots, a drizzle of lemon juice, cream, and butter. WOW!!! Heat olive oil in a skillet over medium-high heat. Tonight’s creamy chicken dish is sure to impress. Add garlic and cook for 30 seconds, or until fragrant. I have also substituted Tilapia for the chicken - YUM! Stir in the capers, lemon juice and parsley; spoon over the chicken … in addition to the other seasonings for the chicken and sauteed freshly minced garlic before I added the chicken to the butter. I've never rated a recipe but this one warrants high recommendations. !Just like Olive Gardens. You saved Chicken Breasts in Caper Cream Sauce to your. I also pounded the chicken breasts thin like other reviewers suggested. Thank you "AllisasMom" for a great dish! My picky 9-year-old nephew even loved it. The acidity from the lemon and piquant flavors of capers help balance the richness of the cream sauce.