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Suggest a better descriptionSprinkle the chicken with the sale and pepper. Dredge the chicken in the flour to coat lightly. In a large saute pan, melt 2 tablespoons of the butter with the olive oil over medium-high heat. Add the chicken and cook just until brown, about 3 minutes per side. Using tongs, transfer the chicken to a plate.
Add the broth, lemon juice, and capers to the same pan. Bring the broth mixture to a boil over medium-high heat, scraping up the brown bits from the bottom of the pan. Return the chicken to the pan and simmer until just cooked through, about 5 minutes. Using tongs, transfer the chicken to a platter. Whisk the remaining 2 tablespoons of butter into the sauce. Pour the sauce over the chicken, garnish with parsley, and serve.
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Serving Size: 1 Serving (215g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 528 | ||
Calories from Fat: 343 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38.1g | 51 % | |
Saturated Fat 14.4g | 72 % | |
Monounsaturated Fat 14.9g | ||
Polyunsanturated Fat 5.8g | ||
Cholesterol 145.5mg | 45 % | |
Sodium 583.8mg | 20 % | |
Potassium 345mg | 9 % | |
Total Carbohydrate 13.6g | 4 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 12.8g | ||
Protein 30.6g | 44 % | |
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: 528
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