Chicken with Lemon-Caper Sauce
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INGREDIENTS
- 1 tb Chopped fresh parsley
- 1/3 c Vermouth; Extra Dry
- 1 tb olive oil
- 16 oz Boneless Skinless Chicken
- 1 1/2 tb Capers
- 1/4 ts Pepper; Divided
- 1/4 ts Salt; Divided
- 3 tb Fresh lime juice
- Vegetable cooking spray
INSTRUCTIONS
Sprinkle 1/8 teaspoon salt and 1/8 teaspoon pepper evenly over chicken. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 6 minutes on each side or until chicken is done. Remove from skillet. Set aside, keep warm. Add 1/8 teaspoon salt, 1/8 teaspoon pepper, vermouth, lemon juice, and capers to skillet, scraping skillet to loosen browned bits. Cook until reduced to 1/4 cup (about 2 minutes). Stir in parsley. Spoon sauce over chicken. Recipe by: Cooking Light Posted to EAT-LF Digest by Sherilyn
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (124g) | ||
| Recipe Makes: 4 servings | ||
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| Calories: 147 | ||
| Calories from Fat: 41 (28%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 4.6g | 6 % | |
| Saturated Fat 1g | 5 % | |
| Monounsaturated Fat 1.8g | ||
| Polyunsanturated Fat 1g | ||
| Cholesterol 79.4mg | 24 % | |
| Sodium 183.7mg | 6 % | |
| Potassium 272.9mg | 7 % | |
| Total Carbohydrate 0.7g | 0 % | |
| Dietary Fiber 0.2g | 1 % | |
| Sugars, other 0.6g | ||
| Protein 24.4g | 35 % | |
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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. |
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Calories per serving: 147
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