Also good with tilapia
1 Split chicken breast halves in half horizontally to form 4 cutlets. If using 4 ounce breasts, do not split but continue with recipe. Place each cutlet between 2 sheets of heavy-duty plastic wrap; pound each cutlet to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle cutlets evenly with salt and pepper. Place flour in a shallow dish; dredge cutlets in flour.
2 Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 2 cutlets to pan, and saut? 2 minutes. Turn cutlets over; saut? for 1 minute. Remove the cutlets from pan. Repeat the procedure with remaining 1 tablespoon butter and 2 cutlets.
3 Add wine to pan and bring to a boil, scraping pan to loosen browned bits. Cook for 1 minute or until liquid almost evaporates. Stir in chicken broth; bring to a boil. Cook until broth mixture is reduced to 2 tablespoons (about 4 minutes). Stir in juice and capers. Serve over chicken. Sprinkle with parsley.
Regular lemons can be used, but the thrust of the recipe is the orangey-lemony flavored Meyer lemon. From Cooking Light.
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Serving Size: 1 Serving (38g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 82 | ||
Calories from Fat: 53 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.9g | 8 % | |
Saturated Fat 3.7g | 18 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 413.5mg | 14 % | |
Potassium 47.1mg | 1 % | |
Total Carbohydrate 6.4g | 2 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 5.9g | ||
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: 82
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