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11Ingredients
30Minutes
390Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3 boneless skinless chicken breasts (large)
- 1/2 cup all purpose flour
- 1 tsp. salt
- 1/2 tsp. black pepper
- 4 Tbsp. unsalted butter (divided)
- 3 Tbsp. olive oil
- 1/2 cup dry white wine (such as chardonnay)
- 1 lemon (large, 1/4 cup, plus small lemon sliced for garnish)
- 1/4 cup capers (rinsed under cold water)
- lemon (Small, sliced into rings)
- 1/4 cup parsley
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NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories390Calories from Fat230 |
| % DAILY VALUE |
| Total Fat25g38% |
| Saturated Fat10g50% |
| Trans Fat |
| Cholesterol85mg28% |
| Sodium950mg40% |
| Potassium470mg13% |
| Protein21g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate19g6% |
| Dietary Fiber3g12% |
| Sugars0g |
| Vitamin A15% |
| Vitamin C80% |
| Calcium6% |
| 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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Reviews(1)
Shirl., E 4 years ago
Good. I mistakenly thawed out chicken thighs ( instead of breasts) which didn’t fry as easily. I followed this recipe to the letter otherwise and things turned out fairly well. The thighs simply were to thick, despite beating them, therefore the ill-formed thighs in the pan cooked unevenly, which meant they had to stay in pan longer. The sauce was light and flavorful nonetheless. All in all, I will certainly try again with flat-style, chicken breasts.