Thin chicken cutlets browned with a flavorful, tangy sauce
Directions: Rinse the chicken and pat dry. Slice the breast in half through the middle. Place each slice between two layers of plastic wrap and pound until 1/4 " thick. Season each piece with salt and pepper.
Place the olive oil into a skillet and heat over medium flame. Add the chicken breasts and brown for 2 minutes on each side. Set aside in a warm oven.
To make the sauce, reheat the skillet over medium heat. Add the wine and reduce for 2 minutes, stirring constantly to scrape brown bits off bottom. Stir in capers and lemon juice. Remove from heat and add the butter, stirring until melted. Add salt and pepper to taste. Pour sauce over chicken and serve
Each (1/2 breast) serving contains an estimated:
Cals: 156, FatCals: 93, TotFat: 10g
SatFat: 3g, PolyFat: 1g, MonoFat: 6g
Chol: 39mg, Na: 340mg, K: 157mg
TotCarbs: 1g, Fiber: 0g, Sugars: 0g
NetCarbs: 1g, Protein: 13g
This recipe lends itself to tableside preparation if you like to show off. Sometimes I use a bit of brandy in addition to the wine just to create some flames while deglazing thre pan.
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|Serving Size: 1 Serving (133g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 55 (31%)|
|Amt Per Serving||% DV|
|Total Fat 6.1g||8 %|
|Saturated Fat 2.5g||12 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 76.1mg||23 %|
|Sodium 300.4mg||10 %|
|Potassium 308.3mg||8 %|
|Total Carbohydrate 0.5g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 0.3g|
|Protein 27.4g||39 %|
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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: 175
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