Capers
September 20th, 2012 | 
Author: What do you do with capers? I’ve never cooked with them but bought a jar the other day for that reason. Never even tasted them or anything…well, that I know of! Thanks a bunch!
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They’re like tiny briney pickles… One way I’ve had them is with lox and bagels. You put some cream cheese on the bagel, add some lox, some sliced onions and a few capers. I’ve also seen them sprinkled in salads …
I’ve also seen them added to sauces too…
Thanks again Skip. I guess I’ll just open the jar, give them a taste test then figure out what to do with them. If they’re salty, DH should be thrilled….not that it’s any good for him…..
They are a tasty and decorative topping for deviled eggs.
Also good in Chicken Picata.
Thank you Connie…these little rascals will be used! To me they kind of taste like a cross between a black and green olive. They are quite tasty actually, and I’m sorry not to have made use of them over the years. That 2 for $1 sale has gotten me going on this! Thanks again for the tips!
I found this recipe for Chicken Picata in the archives. Is this how you make yours? I’ve never made it either….I’ve lived such a sheltered life… no capers, no chicken picata….what could be next! LOL!!
Chicken Picata
Source of Recipe: Frielerbunch’s Homepage at the Recipe Circus.
My Hubby
My Gary loves to make this recipe and I love to eat it…YUMMY!
List of Ingredients
4 chicken breasts (boneless)
1 egg
3 T real lemon juice
1/4 C flour
1/8 tsp garlic powder & paprika
1/4 C butter
2 cubes or 2 tsp chicken flavored bouillon
1/2 C water
Recipe
Beat egg with 1 T real lemon juice; combine flour, garlic powder and paprika. Dip chicken in egg mixture then in flour mixture. In skillet, brown chicken in butter. Dissolve bouillon in water; add with the remaining real lemon to skillet; simmer 20 – 30 minutes or until tender.
This just may be the one I’ll use and hopefully before leaving tomorrow for the week. Really like the idea of the butter and olive oil combination for cooking it in too…
Recipe courtesy Giada De Laurentiis
Ingredients
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
Directions
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
I made Giada’s recipe last night for dinner. The chicken is really good. DH likes the sourness of the lemon juice, me not so much. I dipped mine in Honey Mustard dressing!