#lemoncapersauce

Quick Chicken Piccata is a delicious dish made with soft chicken breasts cooked in a lemon and caper sauce that is sour. The flavors go well together and the dish is easy to put together, which makes it a great choice for busy weeknights or special events.

Ingredients: 4 chicken breasts. Salt. Black pepper. 1/2 cup all-purpose flour. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 cup chicken broth. 1/4 cup fresh lemon juice. 1/4 cup capers, drained. 2 tablespoons butter. 2 tablespoons chopped fresh parsley.

Instructions: Add salt and pepper to the chicken breasts. Coat the chicken in flour and shake off the extra. Put olive oil in a big skillet and heat it over medium-high heat. It will take about 5 minutes per side to cook the chicken until it is golden brown and fully cooked. Take the chicken out of the pan and set it aside. Put garlic in the pan and cook for about one minute, until it smells good. Add the chicken broth and lemon juice, and make sure to scrape the bottom of the pan to get rid of any brown bits. Bring to a simmer and cook for about 5 minutes, or until the sauce is a little less thick. Add the butter and capers and stir until the butter melts and the sauce gets a little thicker. To make the chicken hot again, put it back in the pan and simmer for two to three minutes. Add chopped parsley as a garnish before serving.

Prep Time: 10 minutes

Cook Time: 20 minutes

This recipe offers a healthy makeover to grilled haddock by pairing it with a flavorful lemon-caper sauce. Haddock is a lean source of protein and by grilling it, you avoid the need for excessive added fats. The sauce adds brightness and depth of flavor without piling on unnecessary calories.

Ingredients: 4 haddock fillets about 6 ounces each. 1 tablespoon olive oil. Salt and pepper to taste. 1 lemon, thinly sliced. 2 tablespoons capers, drained. 2 cloves garlic, minced. 1/4 cup low-sodium chicken broth. 1 tablespoon chopped fresh parsley. 1 teaspoon Dijon mustard. 1 tablespoon lemon juice. 1 teaspoon honey or maple syrup. 1 teaspoon cornstarch optional, for thickening.

Instructions: Warm the grill up to a medium-high level. Add salt and pepper to haddock fillets after brushing them with olive oil. Put a slice of lemon on top of every fillet. If you use a fork to flake the haddock fillets, they are done. Grill them for 4 to 5 minutes on each side. Make the lemon-caper sauce while the fish is cooking on the grill. Put olive oil in a small saucepan and heat it over medium-low heat. Add the garlic and cook for about one minute, until it smells good. To the pan, add honey or maple syrup, capers, chicken broth, parsley, Dijon mustard, lemon juice, and mustard. Use a stir to mix. If you want to make the sauce thicker, mix cornstarch with a tablespoon of water to make a slurry and add it while stirring it all the time. Slowly cook the sauce for two to three minutes, or until it gets a little thicker. Put grilled haddock fillets on a plate and drizzle lemon-caper sauce over them. Have fun!

Prep Time: 15 minutes

Cook Time: 10 minutes

This salmon piccata recipe puts a seafood twist on the classic Italian dish. The tangy lemon-caper sauce complements the tender salmon perfectly, creating a dish that's both elegant and satisfying.

Ingredients: 4 salmon fillets. Salt and pepper to taste. 1/4 cup all-purpose flour. 2 tablespoons olive oil. 2 tablespoons capers, drained. 2 cloves garlic, minced. 1/2 cup chicken broth. 1/4 cup fresh lemon juice. 2 tablespoons unsalted butter. 2 tablespoons chopped fresh parsley.

Instructions: Season salmon fillets with salt and pepper. Dredge each fillet in flour, shaking off excess. Heat olive oil in a large skillet over medium-high heat. Add salmon fillets and cook until golden brown, about 4-5 minutes per side. Remove salmon from skillet and set aside. In the same skillet, add capers and minced garlic. Cook for 1 minute. Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet. Simmer until sauce reduces slightly, about 2-3 minutes. Stir in butter until melted and sauce thickens. Return salmon to skillet and spoon sauce over fillets. Garnish with chopped parsley before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

Indulge in a tantalizing twist on traditional Chicken Piccata, where tender chicken breasts are delicately seasoned, pan-fried to perfection, and draped in a luscious lemon-caper sauce. This recipe promises a burst of flavors that will elevate your dining experience to new heights.

Ingredients: 4 boneless, skinless chicken breasts. Salt and black pepper to taste. 1/2 cup all-purpose flour. 2 tablespoons olive oil. 4 tablespoons unsalted butter, divided. 1/2 cup chicken broth. 1/4 cup fresh lemon juice. 1/4 cup capers, drained. 2 tablespoons chopped fresh parsley, for garnish.

Instructions: Put the chicken breasts between two pieces of plastic wrap and press them down until they are 1/4-inch thick. Add salt and pepper to the chicken breasts. Coat chicken breasts in flour and then shake off the extra. Put 2 tablespoons of butter and olive oil in a large skillet and heat them over medium-high heat. It will take about 4 minutes on each side to cook the chicken breasts until they are golden brown and fully cooked. Move to a plate and keep warm. Put the rest of the butter, chicken broth, lemon juice, and capers in the same pan. It will take about three minutes of cooking, stirring and scraping the bottom of the pan to get rid of any browned bits. Add the chicken breasts back to the pan, cover them with sauce, and cook for two more minutes to heat them through. Add chopped parsley as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes