Combine the flour, lemon zest, salt and pepper. Dredge the chicken in flour mixture (1st 4 ingredients)
Heat olive oil over medium high heat and cook chicken about 4-5 minutes per side or until just until cooked through. Cook in batches if you cannot fit into pan. Remove from pan and place in a dish to keep warm.
In the same pan, melt 1/4 cup butter and add flour to create a roux. Whisk until smooth. Cook 1-2 minutes.
Gradually stir in chicken broth whisking after each addition until smooth.
Add lemon juice, white wine and capers. Simmer 3 minutes, whisking occasionally.
Add chicken back to pan and simmer 2-3 minutes. Stir in parsley and serve over pasta.
Calories: 439, Carbohydrates: 11g, Protein: 50g, Fat: 17g, Saturated Fat: 8g, Cholesterol: 174mg, Sodium: 494mg, Potassium: 965mg, Sugar: 1g, Vitamin A: 760IU, Vitamin C: 14.3mg, Calcium: 23mg, Iron: 1.8mg
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|Serving Size: 1 Serving (392g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 542 (61%)|
|Amt Per Serving||% DV|
|Total Fat 60.2g||80 %|
|Saturated Fat 21g||105 %|
|Monounsaturated Fat 23.7g|
|Polyunsanturated Fat 10.7g|
|Cholesterol 264mg||81 %|
|Sodium 493.1mg||17 %|
|Potassium 649.8mg||17 %|
|Total Carbohydrate 25.8g||8 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 24.2g|
|Protein 58.6g||84 %|
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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: 886
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