Combine lemon slices, sugar, and garlic in a medium bowl.
Sprinkle chicken with 3/8 teaspoon salt and pepper.
Heat a large skillet over medium-high heat.
Add 2 teaspoons oil.
Add chicken to pan; cook 4 minutes on each side or until done.
Place chicken on a plate.
Add remaining 1 teaspoon oil to pan.
Add lemon mixture to pan; cook 1 minute or until lemon slices are lightly browned, turning occasionally.
Return lemon mixture to bowl.
Wipe pan with paper towels.
Heat pan over medium heat.
Add 1 1/2 teaspoons butter to pan.
Add shallot, 1/2 teaspoon grated garlic, oregano sprig, and thyme sprig; cook 1 minute.
Add wine to pan, scraping pan to loosen browned bits.
Bring to a boil; cook 3 minutes or until liquid almost evaporates.
Add remaining 1/8 teaspoon salt, stock, and flour to pan, stirring with a whisk.
Bring to a boil; reduce heat, and simmer 3 minutes or until liquid is reduced to about 2/3 cup.
Remove pan from heat; discard oregano and thyme sprigs.
Stir in remaining 1 1/2 tablespoons butter and capers, stirring until butter melts.
Return chicken and any juices to pan; turn to coat with sauce.
Top chicken with lemon mixture. Sprinkle with parsley.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (203g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 82 (59%)|
|Amt Per Serving||% DV|
|Total Fat 9.1g||12 %|
|Saturated Fat 4.3g||21 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 18.9mg||6 %|
|Sodium 867.7mg||30 %|
|Potassium 252.8mg||7 %|
|Total Carbohydrate 13.1g||4 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 10.2g|
|Protein 4.3g||6 %|
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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: 139
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