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Ingredientes
- 1 Tbsp. extra virgin olive oil
- 4 x chicken breast halves - (abt 2 lbs) Salt to taste Freshly-grnd black pepper to taste
- 1/2 c. white wine
- 1 Tbsp. lemon juice
- 1 tsp grated lemon zest
- 1 1/2 Tbsp. capers liquid removed, rinsed
- 3 Tbsp. chilled butter cut small pcs
Direcciones
- Heat oil in a heavy skillet over medium heat till warm but not smoking. Sprinkle chicken with salt and pepper. Add in chicken and cook till browned and cooked through, 4 to 5 min per side. Remove chicken from skillet; cover and keep hot.
- Add in wine, lemon juice, lemon zest and capers to same skillet. Bring to a boil, lower heat and simmer 2 min, scraping up any browned bits from bottom of skillet. Whisk in butter, 1 piece at a time, and cook over low heat till incorporated. Pour sauce over chicken and serve immediately.
- This recipe yields 4 servings.
- Description: "The sharp, bright flavors of lemon and capers are mellowed by a finishing touch of butter in this elegant sauce. Try this recipe with scallops of veal, for variety."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 190g | |
| Recipe makes 4 servings | |
| Calories 372 | |
| Calories from Fat 222 | 60% |
| Total Fat 24.92g | 31% |
| Saturated Fat 9.65g | 39% |
| Trans Fat 0.17g | |
| Cholesterol 112mg | 37% |
| Sodium 246mg | 10% |
| Potassium 345mg | 10% |
| Total Carbs 1.38g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.37g | 0% |
| Protein 29.23g | 47% |
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