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Description
Ingredients
US|METRIC
4 SERVINGS
- 2 boneless chicken breasts (skinless and, butterflied and then cut in half)
- salt
- flour
- 6 Tbsp. unsalted butter
- 5 Tbsp. EVOO
- 1/3 cup fresh lemon juice
- 1/2 cup chicken stock
- 1/4 cup brined capers (rinsed)
- 1/3 cup fresh parsley (chopped)
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Directions
- Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
- In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
- Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
NutritionView More
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420Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories420Calories from Fat320 |
% DAILY VALUE |
Total Fat36g55% |
Saturated Fat14g70% |
Trans Fat |
Cholesterol85mg28% |
Sodium570mg24% |
Potassium350mg10% |
Protein15g |
Calories from Fat320 |
% DAILY VALUE |
Total Carbohydrate11g4% |
Dietary Fiber1g4% |
Sugars1g |
Vitamin A20% |
Vitamin C30% |
Calcium4% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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