Salt and Pepper chicken, then dredge in flour.
Saute on both sides till golden brown in butter and olive oil.
While chicken is cooking, zest one lemon and set aside.
Juice both lemons set aside.
Remove chicken from pan.
Add lemon juice and chicken stock to pan to deglaze.
Add lemon zest, capers and parsley.
Add chicken and cook through.
Serve over rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (399g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 116 (24%)|
|Amt Per Serving||% DV|
|Total Fat 12.9g||17 %|
|Saturated Fat 6.1g||30 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 159.6mg||49 %|
|Sodium 520.3mg||18 %|
|Potassium 758.1mg||20 %|
|Total Carbohydrate 31.9g||9 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 30.5g|
|Protein 57.2g||82 %|
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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: 476
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