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Ингредиенты
- 4 x chicken breasts (4 ounce. each), pounded Salt and pepper, to taste Flour, as needed Extra virgin olive oil, as needed
- 2 ounce (1/4 c.) dry white wine
- 4 ounce (1/2 c.) chicken broth
- 2 Tbsp. capers
- 2 Tbsp. minced Italian parsley Juice from 2 lemons
- 1 ounce (2 Tbsp) unsalted butter
Инструкции
- Season the chicken breasts lightly with salt and pepper. Dredge in flour on both sides. Coat a saute/fry pan with extra virgin olive oil and heat over a medium-high flame.
- Add in the chicken to the pan and saute/fry several min till well browned on one side. Turn and continue cooking till nicely browned and cooked through. Remove the chicken to a hot serving platter.
- Deglaze the pan with the white wine, scraping up any browned bits which stuck to pan. Add in the chicken broth, and the capers, parsley, lemon juice and butter.
- Return the chicken to the pan and cook briefly in the sauce. Bring the sauce to a simmer and correct the seasoning with salt and pepper, if needed. Pour the sauce over the chicken and serve immediately.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 194g | |
| Recipe makes 4 servings | |
| Calories 306 | |
| Calories from Fat 167 | 55% |
| Total Fat 18.7g | 23% |
| Saturated Fat 7.37g | 29% |
| Trans Fat 0.17g | |
| Cholesterol 104mg | 35% |
| Sodium 263mg | 11% |
| Potassium 348mg | 10% |
| Total Carbs 0.73g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.14g | 0% |
| Protein 29.49g | 47% |
