Really just a more Italian variant of fried chicken
Combine the flour, pepper, and paprika (or use Essence) on a plate. Press the chicken breast into the mixture, coating them evenly all over and shaking off any excess.
In a heavy 10-inch skillet, heat the corn oil over moderately high heat for 1 minute. Add the breasts and cook about 3 minutes on each side; do not overcook. Transfer the breasts to a heated platter.
Add the chicken broth to the skillet, scraping up any browned bits on the bottom. Stir in the lemon juice and capers and heat through. Pour the sauce over the breasts.
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Serving Size: 1 Serving (167g) | ||
Recipe Makes: 4 | ||
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Calories: 502 | ||
Calories from Fat: 390 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 43.3g | 58 % | |
Saturated Fat 5.2g | 26 % | |
Monounsaturated Fat 23.8g | ||
Polyunsanturated Fat 12g | ||
Cholesterol 55.7mg | 17 % | |
Sodium 217.6mg | 8 % | |
Potassium 254.9mg | 7 % | |
Total Carbohydrate 9.3g | 3 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 8.5g | ||
Protein 19.6g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 502
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