lemony, tasty chicken dish. By Giada De Laurentis
Season chicken with salt & pepper & dredge in flour. In a large skillet over Medium High heat, melt 2 T butter with 3 T olive oil. When they start to sizzle, add 2 pieces chicken & cook 3 min. When browned, flip over & cook other side for 3 min. Remove & transfer to a plate. Cook remaining chicken in same manner, and remove to a plate.
Into the pan, add the lemon juice, stock & capers. Return to stove & bring to boil, scraping up brown bits from pan. Return all chicken to the pan & simmer for 5 mins. Remove chicken to platter. Add remaining 2 T butter to sauce & whisk vigorously. Pour sauce over chicken & garnish with parsley.
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Serving Size: 1 Serving (608g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 778 | ||
Calories from Fat: 277 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.8g | 41 % | |
Saturated Fat 13.7g | 68 % | |
Monounsaturated Fat 11.2g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 321.4mg | 99 % | |
Sodium 702.7mg | 24 % | |
Potassium 1346mg | 35 % | |
Total Carbohydrate 8.4g | 2 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 7.7g | ||
Protein 111.5g | 159 % | |
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: 778
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