Piccata Chicken
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INGREDIENTS
- 4 each Chicken breast
- 1/2 cup Flour
- 1 teaspoon Salt
- 1/4 teaspoon Black Pepper ; freshly ground
- 1/2 teaspoon Paprika ; (this was omitted in original)
- 1/2 cup Butter
- 1 tablespoon olive oil
- 4 tablespoon Dry sherry ; or dry red wine
- 3 tablespoon Fresh Lemon Juice
- 1 medium Lemon ; sliced
- 3 tablespoon Capers
- 1/3 cup Fresh parsley ; minced
INSTRUCTIONS
Flatten chicken breasts until about 1/4 inch thick.
Combine flour, salt, pepper and paprika in a bag. Add breasts and shake well.
Heat butter and olive oil in skillet until bubbly. Saute chicken breasts a few at a time for 3 to 5 minutes on each side. Drain and keep warm.
Drain off all but 2 Tablespoons oil. Stir in sherry or wine, scraping the bottom of the skillet to loosen any browned bits. Add lemon juice and slices and heat. Add capers and sprinkle with parsley.
To serve, pour the sauce over the chicken breasts.
MRS. ROBERT M. EUBANKS, JR. From ~~ltTraditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from G Internet, G Internet.
NOTES
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Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (357g) | ||
| Recipe Makes: 4 | ||
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| Calories: 581 | ||
| Calories from Fat: 246 (42%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 27.3g | 36 % | |
| Saturated Fat 15.6g | 78 % | |
| Monounsaturated Fat 7.4g | ||
| Polyunsanturated Fat 1.8g | ||
| Cholesterol 197.9mg | 61 % | |
| Sodium 514.5mg | 18 % | |
| Potassium 772mg | 20 % | |
| Total Carbohydrate 22.5g | 7 % | |
| Dietary Fiber 2.9g | 12 % | |
| Sugars, other 19.6g | ||
| Protein 57.7g | 82 % | |
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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: 581
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