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    You are in: Home / Recipes / Pan Roasted Chicken Breasts With Lemon and Caper Sauce Recipe
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    Pan Roasted Chicken Breasts With Lemon and Caper Sauce

    Pan Roasted Chicken Breasts With Lemon and Caper Sauce. Photo by gailanng

    1/2 Photos of Pan Roasted Chicken Breasts With Lemon and Caper Sauce

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    dianegrapegrower's Note:

    From Cook's Illustrated. Very much like Chicken Piccatta, but moister, with less hands-on time required. But also not as quick - the choice is yours. (I must warn you that the skillet handle is HOT when removed from the oven. Despite repeated reminders to myself, I still grabbed it while making the sauce.)

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    Ingredients:

    Servings:

    Units: US | Metric

    Sauce

    Directions:

    1. 1
      Adjust an oven rack to the lowest position and heat the oven to 450°F Pat the chicken dry with paper towels and sean with salt and pepper. Heat the oil in a 12" oven-safe skillet over medium-high heat until just smoking. Carefully lay the chicken breasts skin-side down in the skillet and cook until well browned, 6-8 minutes. Turn the chicken breasts and continue to brown lightly on the second side, about 3 minutes.
    2. 2
      Turn the chicken beasts skin-side down and transfer the skillet to the oven. Roast until the thickest part of the brests registers 160F on an instant read thermometer - about 15-20 minutes.
    3. 3
      Remove the skillet from the oven (warning: The handles are HOT!). Transfer the chicken breasts to a plate, tent loosely with foil, and let rest while making the sauce.
    4. 4
      Sauce: Being careful of the hot pan handle, add the oil to the skillet and return to medium heat until shimmering. Add the shallot and cook until softened, about 2 minutes. Stir in the flour and cook for 30 minutes. Stir in the broth, scraping up any browned bits. Bring to a simmer and cook 2-3 minutes to reduce slightly.
    5. 5
      Stir in any accumulated juices from the chicken and return to a simmer. Remove from heat and add remaining ingredients. Add salt and pepper to taste.
    6. 6
      Carve chicken and serve with sauce.

    Ratings & Reviews:

    • on September 22, 2011

      55

      What's not to love about this? We sure did! Great flavored chicken and one we really liked served with brown rice on the side and then topped with the sauce. I would suggest to double the sauce so you have lots to go over your potatoes, pasta or rice as a side dish!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 25, 2010

      55

      Excellent. As stated, Chicken Piccata but moister, since it's cooked on the bone. We served this with asparagus. Very healthy and low carb. We'll be back. ~Sue

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 20, 2012

      55

      Love one skillet dishes cuz "pot and pans"...are two dirty words too many!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Pan Roasted Chicken Breasts With Lemon and Caper Sauce

    Serving Size: 1 (405 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 665.6
     
    Calories from Fat 352
    53%
    Total Fat 39.2 g
    60%
    Saturated Fat 11.5 g
    57%
    Cholesterol 225.5 mg
    75%
    Sodium 293.3 mg
    12%
    Total Carbohydrate 2.2 g
    0%
    Dietary Fiber 0.1 g
    0%
    Sugars 0.1 g
    0%
    Protein 72.2 g
    144%

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