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Bone and pound chicken breasts. In a bowl mix flour, salt and pepper. Dip cutlets in mixture and press firmly to coat. Shake off excess. Chill. In a large skillet heat butter until it sizzles. Saute cutlets, 3 or 4 at a time, 2-3 minutes per side. Drain on paper towels and keep warm until all are cooked. Stir lemon juice and wine into drippings and scrape bottom to loosen particles. Heat but dont boil. Add capers. Spoon pan juices over cutlets on serving platter and sprinkle with chopped parsley. This dish tastes especially good served with Fettucine and garnished with slice lemon twists and watercress.
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|Serving Size: 1 Serving (146g)|
|Recipe Makes: 6|
|Calories from Fat: 187 (60%)|
|Amt Per Serving||% DV|
|Total Fat 20.8g||28 %|
|Saturated Fat 6.9g||35 %|
|Monounsaturated Fat 9.8g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 70.9mg||22 %|
|Sodium 316mg||11 %|
|Potassium 268mg||7 %|
|Total Carbohydrate 10.9g||3 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 9.3g|
|Protein 19.7g||28 %|
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Calories per serving: 313
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