An alternate to veal piccata
Pat chicken dry. Season with salt and pepper. Melt butter with oil in
heavy large skillet over medium-high heat. Add chicken and cook until
springy to touch, 4 minutes per side. Remove from skillet; keep warm.
Increase heat to high. Stir broth and vermouth into skillet. Boil until
reduced by half, scraping up any browned bits. Remove from heat. Mix in
lemon juice and capers. Place chicken on plates and pour sauce over.
Garnish chicken with lemon slices. 4 servings.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (100g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 179 | ||
Calories from Fat: 74 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.2g | 11 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 151.9mg | 5 % | |
Potassium 87.6mg | 2 % | |
Total Carbohydrate 16.8g | 5 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 16.2g | ||
Protein 2.1g | 3 % | |
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: 179
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