PAT DRY CHICKEN. HEAT UP LARGE SKILLET WITH 2 TBLS BUTTER, AND 2 TABLS EVOO OVER MEDIUM HIGH HEAT. SEASON CHICKEN WITH SALT AND PEPPER AND DREDGE CHICKEN IN FLOUR LIGHTLY. ADD TO PAN AFTER WARM AND BUTTER IS MELTED. COOK UNTIL GOLDEN, ABOUT 3 MINUTES PER SIDE. TRANSFER CHICKEN TO PLATE.
DEGLAZE THE PAN WITH WHITE WINE FOR ABOUT 2 MINUTES. ADD BROTH, LEMON JUICE AND CAPERS TO PAN. BRING TO A BOIL OVER MEDIUM HIGH. PUT CHICKEN BACK IN PAN AND SLOOSH SAUCE ALL OVER AND SIMMER FOR ABOUT 5 MINUTES UNTIL COOKED THROUGH. PLACE CHICKEN ON A PLATTER.
WHISK 2 TABLESPOONS OF BUTTER INTO PAN. POUR SAUCE OVER CHICKEN AND SERVE WITH PARSLEY AS A GARNISH.
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Serving Size: 1 Serving (270g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 304 | ||
Calories from Fat: 144 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16g | 21 % | |
Saturated Fat 6.9g | 35 % | |
Monounsaturated Fat 6.6g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 79.2mg | 24 % | |
Sodium 832.9mg | 29 % | |
Potassium 298.2mg | 8 % | |
Total Carbohydrate 16.4g | 5 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 16.1g | ||
Protein 22.8g | 33 % | |
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: 304
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