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Ингредиенты
- 4 boneless skinless chicken breasts
- 1 stick butter
- 1 c. flour
- 1 tsp salt
- 1/2 tsp pepper
- 1 c. lowfat milk
- 3/4 c. very dry white wine
- 1-2 fresh lemons
- 1-2 tsp capers, optional
Инструкции
- In large pan, heat butter.
- While butter is melting, combine flour, salt and pepper in small bowl.
- Dip each piece of chicken in lowfat milk; shake off excess. Dredge chicken in flour mix and add in to fry pan. (I like to cut chicken breasts in half before coating.)
- Saute chicken in butter over medium to medium-high heat until browned and cooked through, turning often.
- Add in more butter as needed. (Be careful turning chicken so as not to break off any of the flour coating.)
- Remove chicken from pan and place on platter. Keep chicken hot while making the sauce.
- Turn heat to medium high and deglaze with the wine, stirring to get all of the brown bits off the bottom of the pan.
- Turn heat to medium low and continue to cook sauce, stirring frequently.
- Squeeze juice of 1/2 lemon through cheesecloth into sauce (add in capers at this point if using them) and continue to stir till sauce has thickened slightly.
- (Note: Sauce should be tasted frequently, and more wine or possibly lemon can be added as necessary. If sauce does not thicken properly, add in a little bit of flour and continue to stir.)
- When sauce is ready, add in chicken back to the pan and turn to coat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 150g | |
| Recipe makes 6 servings | |
| Calories 289 | |
| Calories from Fat 143 | 49% |
| Total Fat 16.29g | 20% |
| Saturated Fat 10.07g | 40% |
| Trans Fat 0.01g | |
| Cholesterol 60mg | 20% |
| Sodium 557mg | 23% |
| Potassium 209mg | 6% |
| Total Carbs 19.61g | 5% |
| Dietary Fiber 0.8g | 3% |
| Sugars 2.61g | 2% |
| Protein 10.93g | 17% |
