↞ recipe box start page
Category: Chicken
Prep Time: Cook Time: Total Time:
1 pound boneless, skinless chicken breasts
1/4 cup flour
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 teaspoon garlic powder
1 eggs, beaten
2 tablespoons milk
3/4 cup fine dry breadcrumbs
1 teaspoon paprika
3 tablespoons cooking oil
3/4 cup chicken stock
1/2 teaspoon fresh thyme
Zest of 1 lemon
1 teaspoon capers
1/2 teaspoon salt
1/2 cup sour cream
Juice of 1 lemon
Lemon slices for serving
Pound the chicken breasts to 1/4-1/8 inch thickness with a meat mallet.
Set out 3 shallow bowls. Fill one with a mixture of the flour, salt, pepper and garlic powder; the second with the egg and milk whisked together; and the third with a mixture of the bread crumbs and paprika.
Heat the oil in a large skillet on medium high heat. Dredge the cutlets first in the seasoned flour, then dip the cutlets in the egg mixture, and then into the mixture of bread crumbs and paprika.
Working in batches, sauté the cutlets for 3-4 minutes on each side. Remove the cutlets from the skillet and cover with foil or place in a warm oven to keep warm.
Add the chicken stock into the skillet to deglaze the pan, scraping the bottom of the pan to loosen the brown bits. In a small bowl mix the thyme, capers, lemon zest and salt into the sour cream. Stir the sour cream mixture into the chicken stock. Heat and stir until mixture thickens - do not let it boil. Just before it's finished, add the lemon juice and stir. Serve the cutlets with the sauce over the top and lemon slices on the side. Serves 4
view more member recipes
CREAMY LEMON CAPER CHICKEN
view my recipes
print
save
Category: Chicken
Prep Time: Cook Time: Total Time:
1 pound boneless, skinless chicken breasts
1/4 cup flour
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 teaspoon garlic powder
1 eggs, beaten
2 tablespoons milk
3/4 cup fine dry breadcrumbs
1 teaspoon paprika
3 tablespoons cooking oil
3/4 cup chicken stock
1/2 teaspoon fresh thyme
Zest of 1 lemon
1 teaspoon capers
1/2 teaspoon salt
1/2 cup sour cream
Juice of 1 lemon
Lemon slices for serving
Pound the chicken breasts to 1/4-1/8 inch thickness with a meat mallet.
Set out 3 shallow bowls. Fill one with a mixture of the flour, salt, pepper and garlic powder; the second with the egg and milk whisked together; and the third with a mixture of the bread crumbs and paprika.
Heat the oil in a large skillet on medium high heat. Dredge the cutlets first in the seasoned flour, then dip the cutlets in the egg mixture, and then into the mixture of bread crumbs and paprika.
Working in batches, sauté the cutlets for 3-4 minutes on each side. Remove the cutlets from the skillet and cover with foil or place in a warm oven to keep warm.
Add the chicken stock into the skillet to deglaze the pan, scraping the bottom of the pan to loosen the brown bits. In a small bowl mix the thyme, capers, lemon zest and salt into the sour cream. Stir the sour cream mixture into the chicken stock. Heat and stir until mixture thickens - do not let it boil. Just before it's finished, add the lemon juice and stir. Serve the cutlets with the sauce over the top and lemon slices on the side. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Lemon Mushroom Caper Sauce
by sgre52160
2 tablespoon olive or grapeseed oil 1 cup prepared mushrooms (wiped clean, sliced) 1 clove minced garlic 2 tablespoons wheat flour or potato flour 1 cup chicken or vegetable broth Juice of one le
by sgre52160
2 tablespoon olive or grapeseed oil 1 cup prepared mushrooms (wiped clean, sliced) 1 clove minced garlic 2 tablespoons wheat flour or potato flour 1 cup chicken or vegetable broth Juice of one le
Grilled Trout With Lemon-caper Mayonnaise
by ICOOK2
3 scallions, thinly sliced 2 tablespoons capers 2 tablespoons chopped parsley 1 1/2 tablespoons fresh lemon juice 1/2 teaspoon finely grated lemon zest 3/4 cup mayonnaise Salt and freshly ground
by ICOOK2
3 scallions, thinly sliced 2 tablespoons capers 2 tablespoons chopped parsley 1 1/2 tablespoons fresh lemon juice 1/2 teaspoon finely grated lemon zest 3/4 cup mayonnaise Salt and freshly ground
Salmon With Lemon Butter-caper Sauce
by sgre52160
1 tbsp olive oil 3 pounds skinless salmon fillet Salt and pepper 2 medium shallots, chopped 1/4 cup white wine vinegar 1/4 cup white wine 1/2 cup (1 stick) unsalted butter, cut into cubes
by sgre52160
1 tbsp olive oil 3 pounds skinless salmon fillet Salt and pepper 2 medium shallots, chopped 1/4 cup white wine vinegar 1/4 cup white wine 1/2 cup (1 stick) unsalted butter, cut into cubes
Salmon Cakes With Lemon Caper Yogurt Sauce
by sgre52160
For the salmon cakes: 1 14.75-ounce can boneless, skinless pink salmon, drained 1 large egg, beaten 1/3 cup chopped, fresh chives 2 cups panko, plus more as needed 1/2 cup frozen corn, thawed 1/
by sgre52160
For the salmon cakes: 1 14.75-ounce can boneless, skinless pink salmon, drained 1 large egg, beaten 1/3 cup chopped, fresh chives 2 cups panko, plus more as needed 1/2 cup frozen corn, thawed 1/
Boston Baked Scrod With Lemon Caper Sauce
by sgre52160
Sauce 4 lemons 2 cups butter 12 oz jar pimento-stuffed olives, drained and sliced 1/2 lb mushrooms, sliced 1 (3 1/4 oz) jar capers, drained 1 cup chopped parsley 2 tbsp dice red bell pepper 2
by sgre52160
Sauce 4 lemons 2 cups butter 12 oz jar pimento-stuffed olives, drained and sliced 1/2 lb mushrooms, sliced 1 (3 1/4 oz) jar capers, drained 1 cup chopped parsley 2 tbsp dice red bell pepper 2
view more member recipes