Tthis is a very light cutlet recipe using a light lemon flavor complemented by capers and parsley. Dusting of flour is very light as well - this is not a heavy, thick egg and bread type coating.
Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to lightly coat. In a large sautee pan, melt 2 tablespoons of the butter with the 2 tablespoons of olive oil over medium high heat. Add the chicken and cook just until brown, about 3 minutes per side. Transf the chicken to a plate.
Add the broth, lemon juice, and capers to the same pan. Bring the broth mixture to a boil over medium high heat, scraping up the brown bits from the bottom of the pan for extra flavor. Return the chicken to the pan and simmer until just cooked through, about 5 minutes. Transfer the chicken to a platter. Shush the remaining 2 tablespoons of butter into the sauce. Pour the sauce over the chicken, garnish with the parsley and serve.
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Serving Size: 1 Serving (345g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 612 | ||
Calories from Fat: 374 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 41.5g | 55 % | |
Saturated Fat 12g | 60 % | |
Monounsaturated Fat 16.7g | ||
Polyunsanturated Fat 10g | ||
Cholesterol 167.4mg | 52 % | |
Sodium 697.6mg | 24 % | |
Potassium 673mg | 18 % | |
Total Carbohydrate 3.2g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 2.7g | ||
Protein 55.4g | 79 % | |
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: 612
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