Cover chicken with plastic wrap and pound chicken breast to 1/4 inch, sprinkle with salt and pepper; dredge in flour
In large skillet warm on med-high olive oil and margarine until sizzeling stops; turn down to med and brown chicken on both sides. Keep temp fairly hot but not splattering all over. You want to seal the chicken and keep all the juices in.
Remove to platter and keep warm in oven at 200
Remove pan from burner to cool a bit; return to burner on low/med and deglaze pan with chicken stock, scrapping the bottom of the skillet, add lemon juice, parsley, and capers; simmer for 5-10 minutes more
Can add wondra to make a thicker sauce if desired
Pour sauce over chicken and serve
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (519g)|
|Recipe Makes: 4|
|Calories from Fat: 163 (31%)|
|Amt Per Serving||% DV|
|Total Fat 18.1g||24 %|
|Saturated Fat 3.3g||17 %|
|Monounsaturated Fat 10.5g|
|Polyunsanturated Fat 3g|
|Cholesterol 142.3mg||44 %|
|Sodium 738.8mg||25 %|
|Potassium 876.3mg||23 %|
|Total Carbohydrate 30.9g||9 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 30.3g|
|Protein 59.5g||85 %|
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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: 529
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