Savory lemony chicken with capers
Slice chicken breasts horizontally to create 4 thin slices. Season both sides with salt and pepper. Heat olive oil in cast iron pan until drop of water sizzles. Add chicken breasts in single layer. Cook without disturbing for 2-3 minutes until they release easily. Flip and cook another 2-3 minutes on the other side. Remove to a plate and cover with foil.
Add 1/2 cup broth to pan and scrape of all the browned bits from chicken. Add garlic and capers, simmer over medium heat for 2-3 minutes. Add wine and lemon juice, stirring constantly for 2 minutes. Reduce heat to low and return to chicken to pan. Cover and simmer for 1 minute. Turn off heat and keep covered until ready to serve.
Serve chicken breast over rice, pasta or potatoes. Spoon juice, capers and garlic over the chicken and sprinkle with zest and parsley
Note: add more broth and wine in equal amounts if you prefer more sauce. Can sub veggie broth or water for chicken broth.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (241g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 419 | ||
Calories from Fat: 223 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.8g | 33 % | |
Saturated Fat 6.9g | 35 % | |
Monounsaturated Fat 10.4g | ||
Polyunsanturated Fat 5.2g | ||
Cholesterol 149.2mg | 46 % | |
Sodium 211.6mg | 7 % | |
Potassium 490.7mg | 13 % | |
Total Carbohydrate 3.5g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 2.6g | ||
Protein 42.7g | 61 % | |
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: 419
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