Try this Chicken Breasts with Lemon and Capers recipe, or contribute your own.
Suggest a better descriptionCombine flour, pepper and paprika on a plate. Press the chicken breasts into the mixture, coating them evenly all over and shaking off any excess. In a heavy 10" skillet heat the corn oil over moderately high heat for 1 minute. Add the chicken and cook about 3 minutes on each side; do not overcook. Transfer the chicken 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 chicken breasts and serve. I reduced oil. Needs a tad of salt. Recipe by: Readers Digest Posted to EAT-L Digest by Susan & Chris Dixon
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (316g) | ||
Recipe Makes: 4 | ||
|
||
Calories: 612 | ||
Calories from Fat: 343 (56%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 38.2g | 51 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 21.2g | ||
Polyunsanturated Fat 11g | ||
Cholesterol 136.9mg | 42 % | |
Sodium 316.2mg | 11 % | |
Potassium 665.3mg | 18 % | |
Total Carbohydrate 9.3g | 3 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 8.5g | ||
Protein 56g | 80 % | |
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
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.