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Ingredientes
- 1/4 tsp Salt Divided
- 1/4 tsp Pepper Divided
- 16 ounce Boneless Skinless Chicken Breast Halves
- 1 Tbsp. Extra virgin olive oil Vegetable Cooking Spray
- 1/3 c. Vermouth Extra Dry
- 3 Tbsp. Fresh Lime Juice
- 1 1/2 Tbsp. Capers
- 1 Tbsp. Minced Fresh Parsley
Direcciones
- Sprinkle 1/8 tsp. salt and 1/8 tsp. pepper proportionately over chicken.
- Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add in chicken; cook 6 min on each side or possibly till chicken is done. Remove from skillet. Set aside, keep hot.
- Add in 1/8 tsp. salt, 1/8 tsp. pepper, vermouth, lemon juice, and capers to skillet, scraping skillet to loosen browned bits. Cook till reduced to 1/4 c. (about 2 min). Stir in parsley. Spoon sauce over chicken.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 93g | |
| Recipe makes 4 servings | |
| Calories 115 | |
| Calories from Fat 38 | 33% |
| Total Fat 4.34g | 5% |
| Saturated Fat 0.72g | 3% |
| Trans Fat 0.02g | |
| Cholesterol 43mg | 14% |
| Sodium 290mg | 12% |
| Potassium 209mg | 6% |
| Total Carbs 1.26g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.21g | 0% |
| Protein 17.18g | 27% |
