Lemon Chicken Breasts with Capers
Lemon Chicken Breasts with Capers

Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, lemon chicken breasts with capers. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Lemon Chicken Breasts with Capers is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Lemon Chicken Breasts with Capers is something that I’ve loved my whole life.

Easy Chicken Recipe Made With Lemon & Pepper Seasoning. Use Our Step-By-Step Guide To Cook Simple and Delectable Meal Plans. Lemon Chicken Piccata is a classic Italian dish made with a creamy lemon butter sauce and then topped with salty capers.

To get started with this recipe, we have to prepare a few ingredients. 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. Prepare 1/4 cup fine, dry breadcrumbs
  4. Take 4 tbsp capers, rinsed, drained, patted dry, and chopped
  5. Take 1 lemon, zested and juiced
  6. Get 2 tbsp fresh flat-leaf parsley
  7. Take 3/4 tsp Kosher salt
  8. Get 1/2 tsp freshly ground black pepper
  9. Get 3 tbsp butter
  10. Take 1 tbsp olive oil
  11. Take 2 medium garlic cloves, thinly sliced
  12. Make ready 1/2 cup lower-sodium chicken broth

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. Hey there low carb friends, I am back with an amazing Keto chicken recipe you are going to love! The piccata sauce is a reduction of fresh lemon juice and zest, chicken broth, and capers. It simmers until concentrated and until the flavorful brown bits from frying the chicken dissolve.

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.

The trick to thickening the sauce and creating a silky texture is to whisk in cold butter at the very end to create an emulsion. Remove pan from heat and add chicken to the plate. Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Discard half the chicken juice from skillet and reduce heat to low.

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