Mix the flour and Mrs. Dash in a shallow bowl. Lightly dredge (you don't want the flour to be caked on) the chicken and place it on a plate. Season with salt and pepper.
Heat the olive oil and butter in a large skillet (I prefer non-stick) over medium to medium-high heat. Brown the chicken on either side. Once the chicken is nearly cooked through, place it in a covered pan in a warm oven.
Add the lemon juice, capers, and chicken broth to the skillet. Scrape the brown bits from the chicken into the sauce. Bring to the beginnings of a boil. Add the chicken back into the sauce and place the sliced lemon over top.
Serve either with pasta, parmesean mashed potatoes, or (for a Southern twist) stone-ground grits. Roasted asparagus or sauteed green beans complement nicely for a veggie.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (182g)|
|Recipe Makes: 6|
|Calories from Fat: 172 (67%)|
|Amt Per Serving||% DV|
|Total Fat 19.1g||25 %|
|Saturated Fat 6.1g||30 %|
|Monounsaturated Fat 8.6g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 61.9mg||19 %|
|Sodium 665.7mg||23 %|
|Potassium 218.9mg||6 %|
|Total Carbohydrate 9.4g||3 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 7.1g|
|Protein 14.6g||21 %|
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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: 257
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