Easiest Way to Prepare 2021 Lemon Chicken Breasts with Capers

Lemon Chicken Breasts with Capers. 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. Boneless chicken breasts are stuffed with capers, lemon zest, and Parmesan.

To finish, simmer in a tangy piccata. Lemon Chicken Piccata - a simple yet super impressive chicken piccata in a tasty lemon, butter and capers sauce. The chicken breasts are skinless and boneless, and thinly sliced lengthwise or butterflied. You can have Lemon Chicken Breasts with Capers using 12 ingredients and 16 steps. Here is how you cook it.

Ingredients of Lemon Chicken Breasts with Capers

You need 6 oz of 4 boneless, skinless chicken breasts.
You need 1/2 cup of freshly grated parmigiano-reggiano cheese.
It's 1/4 cup of fine, dry breadcrumbs.
It's 4 tbsp of capers, rinsed, drained, patted dry, and chopped.
You need 1 of lemon, zested and juiced.
It's 2 tbsp of fresh flat-leaf parsley.
It's 3/4 tsp of Kosher salt.
It's 1/2 tsp of freshly ground black pepper.
It's 3 tbsp of butter.
It's 1 tbsp of olive oil.
Prepare 2 medium of garlic cloves, thinly sliced.
You need 1/2 cup of lower-sodium chicken broth.

They are generously seasoned with salt and pepper then dredged through flour. Press the chicken breasts into the mixture, coating them evenly all over and shaking off any excess. Stir in the lemon juice and capers and heat through. Preparation Pat chicken dry and season with salt and pepper.

Lemon Chicken Breasts with Capers instructions

Position a rack in the center of the oven and heat the oven to 425°F..
Make a lengthwise horizontal slice almost through each chicken breast and open each up like a book..
Flatten the chicken with a meat mallet until it is 1/4" thick..
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..
Sprinkle the mixture on top of the chicken breasts..
Fold each breast closed and secure with toothpicks..
Sprinkle the breasts with salt and pepper..
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..
Add the chicken and cook, without touching, until it browns and easily releases from the pan, about 2 minutes..
Turn the chicken and cook the other side until browned, about 2 more minutes..
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..
Transfer the chicken to a serving platter and tent with foil..
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..
Remove from heat and whisk in 2 Tbsp of the lemon juice and the remaining 2 Tbsp of butter..
Taste and add more lemon juice, salt, and pepper, if needed..
Serve the chicken drizzled with the butter sauce and sprinkled with the remaining 1 Tbsp parsley..

Pound out chicken breast to tenderize. Mix flour, salt,. green onions and capers, lemon juice and water. Pound chicken breasts until very thin. Dip breast. skillet, make a lemon sauce by adding one tablespoon . constantly. Place the raw chicken breasts in between two pieces of saran wrap and pound into two uniformly thin slices.