Directions:
- Heat the olive oil and butter in a frying pan over a medium heat. Add the chicken breasts and fry for 10-12 mins on each side until cooked through. Transfer to a warmed plate, cover and keep warm.
- To make the sauce, add the wine and capers to the same pan. Bring to the boil, then simmer for 2-3 mins until the wine is reduced by half. Add the lemon juice and butter and stir in the parsley.
- Divide the chicken among four warmed plates, pour the sauce over the chicken, garnish with lemon wedges and serve with rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 357.66 Kcal (1497 kJ) | ||
| Calories from fat | 147.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.4g | 25% | |
|---|---|---|---|
| Cholesterol | 154.48mg | 51% | |
| Sodium | 944.48mg | 39% | |
| Potassium | 721.19mg | 15% | |
| Total Carbs | 2.62g | 1% | |
| Sugars | 0.75g | 3% | |
| Dietary Fiber | 0.69g | 3% | |
| Protein | 47.6g | 95% | |
| Vitamin C | 10.5mg | 17% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.4mg | 2% | |
| Calcium | 22.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 119.69 Kcal (501 kJ) | ||
| Calories from fat | 49.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.49g | 25% | |
|---|---|---|---|
| Cholesterol | 51.7mg | 51% | |
| Sodium | 316.08mg | 39% | |
| Potassium | 241.35mg | 15% | |
| Total Carbs | 0.88g | 1% | |
| Sugars | 0.25g | 3% | |
| Dietary Fiber | 0.23g | 3% | |
| Protein | 15.93g | 95% | |
| Vitamin C | 3.5mg | 17% | |
| Iron | 0.1mg | 2% | |
| Calcium | 7.6mg | 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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