Easiest Way to Make Lemon Chicken Breasts with Capers in 21 Minutes for Family

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, lemon chicken breasts with capers. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look 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 recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Lemon Chicken Breasts with Capers is something which I have loved my entire life.

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

The ingredients needed to make Lemon Chicken Breasts with Capers:

1. Make ready 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. Prepare 4 tbsp capers, rinsed, drained, patted dry, and chopped
5. Make ready 1 lemon, zested and juiced
6. Take 2 tbsp fresh flat-leaf parsley
7. Prepare 3/4 tsp Kosher salt
8. Take 1/2 tsp freshly ground black pepper
9. Make ready 3 tbsp butter
10. Prepare 1 tbsp olive oil
11. Take 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.

Instructions 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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