Recipe of Lemon Chicken Breasts with Capers in 33 Minutes for Mom

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, lemon chicken breasts with capers. It is one of my favorites food recipes. This time, I will make it a 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, and fish. I didn't measure the amount of lemon juice I used, I just put in the juice of one extra large lemon. This chicken piccata recipe with lemon caper sauce is a quick and easy weeknight meal.

Lemon Chicken Breasts with Capers is one of the most favored of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Lemon Chicken Breasts with Capers is something that I have loved my entire life.

To begin with this recipe, we have to prepare a few components. You can cook lemon chicken breasts with capers using 12 ingredients and 16 steps. Here is how you cook that.

The ingredients needed to make Lemon Chicken Breasts with Capers:

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

Baked Lemon Chicken and Potatoes (Tips for tender chicken breast) This lemon chicken piccata is served with capers in a creamy butter sauce. Slice the chicken breasts in half along the length to make them thinner. Pat dry with a paper towel.

Steps to make Lemon Chicken Breasts with Capers:

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.

Season both sides of each chicken breast with salt and pepper. Stuff chicken breasts with cream cheese, lemon and capers and serve on a bed of garlicky tomato sauce. Cut a slit in the side of each chicken breast, then use your finger to make a pocket. In a small bowl, mix together the ricotta, half the lemon zest, Parmesan. Lemon Butter Caper Sauce Lemon Caper Chicken Chicken With Capers Recipe Chicken Piccata Easy Chicken Scampi Lemon Butter Chicken Easy Lemon-Caper Beurre Blanc Sauce (Or: Don't Tell Your Doctor) - The Amateur Gourmet. [Sometimes I think that Craig's dad, Steve Johnson, writes.

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