You can use more or fewer capers to suit your taste Breadcrumbs serve as a thickener, lending the sauce body and texture. Serve with green beans and rice.
1. Sprinkle chicken with 1/4 tsp. salt. Dredge chicken in flour.
2. Heat oil and butter in a large nonstick skillet over medium heat. Add chicken, cook 4 minutes on each side or until browned. Add garlic; cook 30 seconds. Add capers and peppers; cook 30 seconds. Add broth; bring to a boil. Reduce heat and simmer 5 minutes or until chicken is done. Stir in breadcrumbs, cook until liquid thickens (about 1 minute). Taste sauce, and add remaining 1/4 tsp. salt, if needed. Remove from heat, sprinkle with parsley.
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Serving Size: 1 Serving (276g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 302 | ||
Calories from Fat: 122 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.6g | 18 % | |
Saturated Fat 6.1g | 31 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 122.9mg | 38 % | |
Sodium 474.6mg | 16 % | |
Potassium 88.1mg | 2 % | |
Total Carbohydrate 11.3g | 3 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 10.2g | ||
Protein 36.4g | 52 % | |
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: 302
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