Pound skinless, boneless chicken breasts to thin them a little, saute them until golden, and make a pan sauce with chicken stock, white wine, capers, olives, and lemon.

Total time: 55 minutes Servings: 4 1 pound new potatoes 8 skinless, bone-in chicken thighs (6 to 7 ounces each) Salt Freshly ground black pepper 3 tablespoons olive oil 1 shallot, finely chopped 1 ...

Chicken legs, fattier and thus moister, lend themselves to longer periods of cooking. The juices and browned bits in the pan make a nicely rich sauce with chicken broth, white wine and butter.

Start by either butterflying two large boneless, skinless chicken breasts and slicing them in half so you end up with four ...

Add the roasted lemons, capers, butter, 2 tablespoons parsley and more pepper if desired. Simmer until the butter melts and the chicken is cooked through, about 2 minutes.

The chicken is then coated in a creamy lemon sauce with tangy capers. Enjoy this easy chicken piccata recipe over a bed of pasta with extra lemony sauce and various side dishes.

Wondering what to make for dinner tonight? Here's one idea from Here & Now resident chef Kathy Gunst — her quick-and-easy take on sautéed chicken.

£1.76 per portion means that this delicious meal is not only healthy, but affordable too. Caper flavoured chicken is serves alongside rice that's crammed full of greens! Yields: 4 servings Prep ...

Boneless, skinless chicken breasts are pounded thin, browned in a combination of butter and olive oil, and drizzled with a buttery pan sauce made from white wine, lemon, capers, and parsley.

Chicken, Gnocchi and a Caper, Parmesan and Butter Sauce On the @WeeRascal Instagram feed, the recipes Del Sneddon posts along with movie recommendations are brief and casual.

Add the wine and boil over high heat until reduced by half, about 5 minutes. Add the stock, lemon zest, thyme, capers and bay leaf and bring to a boil. Return the chicken to the pan, skin side up.