Directions:
- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin.
- Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken with salt and pepper. Add chicken to pan; cook 2 minutes on each side or until done. Remove from pan.
- Add shallots to pan; sauté 1 minute or until tender. Combine broth and cornstarch, stirring with a whisk. Add broth mixture, capers, juice, and tarragon to pan. Bring to a boil; cook until reduced to 1/2 cup (about 3 minutes), stirring frequently. Serve sauce over the chicken.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 87.27 Kcal (365 kJ) | ||
| Calories from fat | 28.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.17g | 5% | |
|---|---|---|---|
| Cholesterol | 16.73mg | 6% | |
| Sodium | 621.41mg | 26% | |
| Potassium | 240.65mg | 5% | |
| Total Carbs | 3.49g | 1% | |
| Sugars | 1.74g | 7% | |
| Dietary Fiber | 0.27g | 1% | |
| Protein | 11.91g | 24% | |
| Vitamin C | 5.6mg | 9% | |
| Iron | 1.4mg | 8% | |
| Calcium | 52.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 78.83 Kcal (330 kJ) | ||
| Calories from fat | 25.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.86g | 5% | |
|---|---|---|---|
| Cholesterol | 15.11mg | 6% | |
| Sodium | 561.36mg | 26% | |
| Potassium | 217.39mg | 5% | |
| Total Carbs | 3.15g | 1% | |
| Sugars | 1.58g | 7% | |
| Dietary Fiber | 0.24g | 1% | |
| Protein | 10.76g | 24% | |
| Vitamin C | 5mg | 9% | |
| Iron | 1.3mg | 8% | |
| Calcium | 47.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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