Adapted from Crock Pot 365 Year-round recipes cookbook
1. Combine the flour, salt and pepper into a large ziploc bag and shake to mix. Add the chicken, seal the bag and shake until the breasts are throughly coated.
2. Heat the butter and oil in a large skillet over medium-high heat. Add the chicken breasts in a single layer and cook for 3 minutes or until the bottoms are golden. Flip the chicken breasts over and cook for an additional 3-4 minutes until the underside is golden and the chicken is cooked through. Remove chicken to a separate plate and cover in foil to keep warm.
3. Pour the chicken broth into the same pan and stir to scrape up any browned bits from the chicken and flour. Add the lemon juice, garlic and capers and cook for another 4-5 minutes while sauce reduces. pour sauce over chicken and garnish with chopped parsley if desired.
Yields 4 servings. WWP+ 5 per serving
188 calories, 6 g. carbs, 6 g. fat, 27 g. protein, 0 g. fiber
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (170g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 171 | ||
Calories from Fat: 51 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.6g | 8 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 68.9mg | 21 % | |
Sodium 518.1mg | 18 % | |
Potassium 77.9mg | 2 % | |
Total Carbohydrate 7g | 2 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 6.4g | ||
Protein 25g | 36 % | |
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: 171
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