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Nutrition Information*
per serving
Calories: 731.3
Total Sugars: 3.3g
Carb.: 54.6g
Fiber: 3.4g
Total Fats: 41.7g
Cholesterol: 79.1mg
Protein: 32.6g
Sodium: 261.6mg
*Data provided by USDA
salt
4 tablespoons capers
2 red bell pepper ; or green, cut into 1 inch pieces
14 tablespoons olive oil
4 tablespoons vegetable oil
4 cups all-purpose flour ; or breadcrumbs
black pepper
2 tablespoons butter
2 tablespoons lemon juice
2 pounds chicken ; breasts, pounded 1 inch thin.
2 cloves garlic ; minced
2/3 cup white wine
2 cups carrots ; cut into 1/4 inch slices
2 cups chicken broth
Submitted by boz
Thin slices of floured chicken breast served with vegetables in a lemon and wine sauce.
Cal: 731 Fat: 42g Carbs: 55g Protein: 33g Fiber: 3g
Nutrition Information*
per serving
Based on a 2000 calorie diet
DV %
36.6
--
18.2
13.5
64.1
26.4
65.1
10.9
Calories: 731.3
Total Sugars: 3.3g
Carb.: 54.6g
Fiber: 3.4g
Total Fats: 41.7g
Cholesterol: 79.1mg
Protein: 32.6g
Sodium: 261.6mg
*Data provided by USDA
Original recipe serves 4
½ 2x 3x Reset
Ingredients (serves 8)
Directions
- Season chicken with salt and pepper.
- Pour 5 tbsp of olive oil onto a plate, and flour on another plate. Dip chicken pieces in oil and then flour, turning to coat evenly. Set aside.
- Add 2 tbsp of olive oil to a skillet and heat on medium-high until oil faintly smokes.
- Add carrots and cook 1-2 minutes, stirring. Add red bell pepper and stir 2-3 minutes. Season to taste with salt and pepper. Remove from pan and keep warm.
- Heat vegetable oil in pan on medium-high heat until oil faintly smokes. Add chicken. Cook 2 to 3 minutes per side or until done and juices run clear.
- Remove from heat and keep warm. You can place the chicken in a pan with the wegetables and keep in the oven on low heat.
- Reduce heat in pan to medium and add garlic. Add wine and broth. simmer 3 to 5 minutes.
- Add lemon juice. Coook additional 3-5 minutes to reduce liquids. Add capers. Cook about 2 minutes.
- Add butter and stir to melt.
- Place a small amount of sauce on a plate, and top with vegetables and chicken. Garnish with parsely and lemon wedge if desired. This dish goes well with rice or potato.
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