If you don't like a strong lemon flavor then cut the lemon juice to 1/3 cup
1. Whisk together flour, black pepper, and paprika in a shallow dish. Dredge the chicken pieces in the flour mixture, coating evenly; set aside. Heat olive oil in a large skillet over medium-high heat; stir and cook the garlic until light brown, about 1 minute. Remove the garlic from the skillet and set aside.
2. Place 2 tablespoons of butter into the skillet with the olive oil. Cook the chicken pieces in the oil and butter over medium-high heat until brown, about 5 minutes per side. Remove the chicken from the pan and set aside.
3. Pour the wine into the hot skillet and bring to a boil over high heat, scraping the browned pieces from the bottom and sides of the pan. Boil the wine until it is reduced by half, about 5 minutes. Whisk in the chicken broth, reserved garlic, lemon juice, and capers. Cook for 5 minutes over medium-high heat. Stir in the remaining 2 tablespoons butter and parsley. Return the chicken pieces to the skillet and continue cooking over medium heat until the sauce thickens, about 15 minutes.
4. Remove the chicken pieces to a serve over angel hair pasta and drizzle with a few tablespoons of the sauce and capers.
Serve over angel hair pasta
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Serving Size: 1 Serving (239g) | ||
Recipe Makes: 4 | ||
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Calories: 334 | ||
Calories from Fat: 134 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.8g | 20 % | |
Saturated Fat 7.9g | 40 % | |
Monounsaturated Fat 4.6g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 95.5mg | 29 % | |
Sodium 496.2mg | 17 % | |
Potassium 393.6mg | 10 % | |
Total Carbohydrate 11.5g | 3 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 10.7g | ||
Protein 27.5g | 39 % | |
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: 334
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