Directions:
- Coat saute pan with oil and heat over medium-high flame.
- Pound and season chicken lightly with salt & pepper, dust in flour on both sides.
- Add chicken to pan and sautÉ, cook several minutes until browned well, turn and continue cooking until nicely browned and cooked through. remove chicken to warm serving platter.
- Deglaze pan with white wine releasing any browned bits that stuck to pan. add chicken broth along with: capers, italian parsley, juice from lemons and butter.
- Return chicken to pan and cook briefly in the sauce.
- Bring to a simmer and correct seasoning with salt and pepper if needed. pour sauce over chicken and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 98.86 Kcal (414 kJ) | ||
| Calories from fat | 52.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.84g | 9% | |
|---|---|---|---|
| Cholesterol | 6.15mg | 2% | |
| Sodium | 337.97mg | 14% | |
| Potassium | 124.2mg | 3% | |
| Total Carbs | 7.1g | 2% | |
| Sugars | 2.31g | 9% | |
| Dietary Fiber | 1.28g | 5% | |
| Protein | 2.75g | 6% | |
| Vitamin C | 20.3mg | 34% | |
| Iron | 0.6mg | 4% | |
| Calcium | 22mg | 2% | |
| Amount Per 100 g | |||
| Calories | 95.8 Kcal (401 kJ) | ||
| Calories from fat | 50.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.66g | 9% | |
|---|---|---|---|
| Cholesterol | 5.96mg | 2% | |
| Sodium | 327.53mg | 14% | |
| Potassium | 120.36mg | 3% | |
| Total Carbs | 6.88g | 2% | |
| Sugars | 2.24g | 9% | |
| Dietary Fiber | 1.24g | 5% | |
| Protein | 2.67g | 6% | |
| Vitamin C | 19.6mg | 34% | |
| Iron | 0.6mg | 4% | |
| Calcium | 21.4mg | 2% | |
* 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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