Lemony, winey chicken
1. Coat chicken with flour, shaking off excess.
2. Melt butter in 12-inch skillet over medium-high heat. Cook chicken and garlic in butter 15-20 minutes, turning chicken once, until juice of chicken is no longer pink when centers of thickest pieces are cut.
3. Add wine and lemon juice; sprinkle with pepper. Heat until hot. Sprinkle with capers.
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Serving Size: 1 Serving (40g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 232 | ||
Calories from Fat: 204 (88%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.7g | 30 % | |
Saturated Fat 7.6g | 38 % | |
Monounsaturated Fat 8.9g | ||
Polyunsanturated Fat 5.1g | ||
Cholesterol 24.6mg | 8 % | |
Sodium 72mg | 2 % | |
Potassium 27.2mg | 1 % | |
Total Carbohydrate 6.8g | 2 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 6.4g | ||
Protein 1.2g | 2 % | |
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: 232
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