4 bone in chicken thighs, skinned
6 anchovies, chopped
1/2 cup rinsed capers
Juice from one lemon
1/2 cup white wine
6 garlic cloves, minced
1/3 cup chicken broth
Pinch of flour
1 Tbsp chopped parsley
Season the chicken with some salt. Heat the Instant Pot on sauté mode. Add the olive oil to heat. Brown the chicken thighs on all sides. Remove the thighs to a plate.
Saute the anchovies and garlic until the anchovies have “melted”. You may need to add a little broth to help this along.
Add the lemon juice and wine. Bring to a boil.
Return the chicken thighs to the instant pot. Add the broth.
Close the lid and pressure cook for about 7 minutes. Release the steam vent.
When the steam has been released, open the lid and add the capers. Pressure cook for 2 more minutes.
In the meantime, make a slurry with some flour and broth and set aside.
When the pot has finished, release the pressure. Remove the chicken to a plate, keeping the sauce in the pot.
Add the flour slurry and the chopped parsley to the pot and bring the sauce to a boil using the sauté feature. Adjust the flavor and if it’s too salty, add some water. Thicken as needed with more slurry. Return the chicken to the pot, coating it with the sauce.
Serve the chicken with lots of sauce on top.
This recipe brought me back to my childhood – this was one of my most favorite recipes. True comfort food!
4 chicken breasts, sliced very thin
1/4 c. capers, drained and patted dry
1/2 lb. asparagus, trimmed and cut into 2″ sections
1 large egg, beaten
1 c. fine breadcrumbs
1/2 c. finely grated Pecorino cheese
1/4 c. chicken broth
1 T. Dijon mustard
In a large fry pan, heat some olive oil. Place the capers and cook them until crisp (about 5 minutes). Remove the capers to a paper towel lined plate and set aside.
In the same pan, add some more olive oil. Add the asparagus and cook until tender crisp. Mix the chicken broth and mustard together and add to the asparagus. Cook until the liquid is almost all absorbed. Remove the asparagus and set aside. Clean the inside of the pan.
Place the beaten egg in a shallow dish. Mix up the breadcrumbs, cheese, garlic powder, salt and pepper in a bowl and put it on a piece of wax paper. Season the chicken breasts with salt and pepper. Take each breast and pass it in the egg. Then pat it into the breadcrumb mixture.
In the same frying pan, heat some oil. Add the coated chicken breasts and cook until golden on both sides and cooked inside.
Plate them and top them with the crispy capers and asparagus.
Really good but be really careful not to overcook the pork chops!
10 Weight Watchers Smart Points
Ingredients: (Serves 4)
4 boneless center cut loin pork chops (about 3/4 inch thick)
1 c. thinly sliced shallots (about 2 shallots)
2 T. butter
1/2 c. vermouth
1/4 c. chicken broth
2 T. capers, rinsed
Season the pork chops with salt and pepper. Heat oil in a large skillet. Add the pork chops and cook until browned on both sides. Cook until the chops register 145. Remove from pan and keep warm.
Add the shallots and 1 T. butter to the skillet. Cook until the shallots and soft and golden.
Add the vermouth and bring to a boil. Cook until reduced by half. Add the chicken broth and capers. Bring to a boil and cook for about 3 minutes. Add the parsley and remaining 1 T. butter and stir until the butter has melted. Serve over the pork chops.
10 Smart Points
This was delicious on its own, but it would also be great over some linguini!
3 large garlic cloves, minced
1 t. red pepper flakes
2 T. diced pancetta
2 T. capers, drained
1/4 c. chopped parsley
1 lb. shrimp, peeled and deveined
1/4 c olive oil
Preheat the oven to 450. Spray a baking dish with some olive oil spray. In a bowl, combine the olive oil, garlic, red pepper, pancetta, capers, and parsley. Add the shrimp and toss well.
Place the shrimp in the prepared baking dish. Season with salt and pepper and drizzle with a little olive oil. Bake, uncovered, for 10 minutes. Squeeze lemon juice over the shrimp before serving.
Tender cod fillets with tasty capers makes for a perfect combination.
2 cod fillets
Flour for dredging
2 T. drained capers
1 t. minced garlic
1/4 white wine
Juice from one lemon
Melt a pad of butter in some olive oil. In the meantime, dry the fish fillets well in paper towels. Dredge them in flour and put them into the hot butter/oil pan.
Cook and brown them well on both sides seasoning them a bit with salt and pepper. Transfer them to a plate and keep them warm.
To the skillet, add the capers. garlic, chili paste and wine. Reduce the wine a bit.
Add another pad of butter and melt it into a nice sauce. Add the parsley and mix well.
Spoon the sauce over the fish.
Here’s another tasty Italian-inspired dish. To keep the salt content down, it’s important to rinse the capers in cold running water.
4 thin cut, bone in pork chops
2 T. rinsed and drained capers
4 T white wine
Flour for dredging
Heat some olive oil and butter in a pan. Dredge the pork chops and brown them on both sides in the pan. Season with salt and pepper.
Add the capers and the white wine. Reduce the wine a bit.
Add about 1-2 T butter and emulsify it in the pan. Plate the chops and spoon the sauce and capers over the top.
This was so moist and soft – maybe it was soaking it in milk first that made it this way.
2 chicken breasts, sliced in half to make them thinner
1 cup white wine
1 clove garlic, minced
1 shallot, chopped fine
1 cup chicken broth
2 T. capers
Season each piece of chicken with pepper & salt.
Place each chicken breast in some milk then dredge them in flour.
Heat butter in a frying pan.
Add the chicken and brown the breasts well on both sides. Remove from the pan and keep warm.
Saute the shallots in the frying pan.
Add the wine and chicken stock. Add the lemon juice from one lemon. Add the capers and the garlic. Reduce the liquid by half on full heat.
Turn the heat to low. Add about a tablespoon of butter to the pan in pieces.
Melt the butter and mix a little in the pan.
Return the chicken and cook until the sauce is emulsified. Add more lemon juice to the pan. Add the parsley and serve.