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Add a photoEasy to prepare, for family and friends. Nicely served with steamed carrot batons and broccoli with roasted almonds and roasted potatoes.
Ингредиенты
- Ingredients
- 2 large skinless, boneless chicken breasts
- Salt
- 124g all-purpose flour
- 3 Tbsp. extra-virgin olive oil, divided
- 4 garlic cloves, chopped
- 125ml dry white wine
- 1Tbsp. drained capers,
- 4 Tbsp. unsalted butter, cut into pieces
- 2 Tbsp. fresh lemon juice
- Chopped parsley and lemon wedges (for serving)
Инструкции
- Slice chicken breasts in half crosswise into 4 cutlets and lightly pound each piece between sheets of plastic wrap until an even thickness (about ½" thick or less).
- Season the chicken slightly with salt.
- Place flour in a medium shallow bowl. Work one at a time, place cutlets in bowl and toss to coat in flour. Knock off excess flour and transfer to a plate.
- Heat 2 Tbsp of oil in a large skillet over medium-high.
- Work in batches if needed to avoid overcrowding the pan, cook cutlets, without moving them, until deeply browned underneath, about 2 minutes.
- Turn over and cook on the other side just until chicken is nearly cooked through, about 30 seconds.
- Transfer to a clean plate.
- Add garlic and remaining 1 Tbsp. oil to the skillet and cook, stirring often and reducing heat if needed to keep garlic from scorching, until golden brown, about 2 minutes.
- Add wine and capers and cook, swirling pan and scraping up any browned bits stuck to the bottom of skillet, until liquid is almost completely evaporated, about 3 minutes.
- Add 125ml water, followed by the butter. Swirl pan vigorously while butter melts to help it form an emulsion with water, about 1 minute.
- Return chicken to skillet and simmer until chicken is cooked through and sauce is thick enough to coat a spoon, about 2 minutes.
- Remove from heat and stir lemon juice into sauce; season with salt.
- Transfer chicken and sauce to a platter and top with parsley; serve with lemon wedges.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 106g | |
| Recipe makes 4 servings | |
| Calories 339 | |
| Calories from Fat 194 | 57% |
| Total Fat 22.0g | 28% |
| Saturated Fat 8.75g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 68mg | 3% |
| Potassium 100mg | 3% |
| Total Carbs 26.87g | 7% |
| Dietary Fiber 1.2g | 4% |
| Sugars 0.75g | 1% |
| Protein 3.68g | 6% |
