Quick, tasty weeknight meal. Pair it with angel hair pasta or orzo tossed with a touch of EVOO and a salad. Yum.
- Combine the flour, salt, paprika and pepper. Use to lightly coat the chicken cutlets.
- In a large non-stick skillet, heat cook the chicken in batches using approx 1/2 tablespoon EVOO per batch. Chicken should be brown and crispy on both sides. Remove each batch and keep warm.
- Add wine and lemon juice to pan; cook till slightly reduced and thickened a bit. Add capers and butter and stir to combine. Add chicken to pan to re-heat and coat with sauce. Serve as desired.
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Serving Size: 1 Serving (144g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 181 | ||
Calories from Fat: 40 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.5g | 6 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 69.6mg | 21 % | |
Sodium 127.1mg | 4 % | |
Potassium 313.2mg | 8 % | |
Total Carbohydrate 6g | 2 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 5.9g | ||
Protein 26.3g | 38 % | |
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: 181
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