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Raciónes: 4

Ingredientes

Cost per serving $1.56 view details
  • 4 x boneless skinless chicken breast halves butterflied
  • 1/4 c. all-purpose flour Coarse salt to taste Freshly-grnd black pepper to taste
  • 4 Tbsp. unsalted butter
  • 2 Tbsp. extra-virgin extra virgin olive oil
  • 1/2 c. dry white wine
  • 3 Tbsp. capers rinsed Juice of 1 lemon

Direcciones

  1. Place chicken breasts between two sheets of plastic wrap; lb. with a mallet to an even thickness. In a shallow dish, combine flour with a generous amount of salt and pepper. Dredge chicken in the flour mix, tapping off excess; set aside.
  2. Heat 2 Tbsp. butter and the oil in a large skillet over medium-high heat till the butter is foamy. Add in chicken, and cook for 2 min. Turn, and cook for 2 min more. Remove chicken from pan, and keep hot. Pour off any excess fat.
  3. Add in wine, the remaining 2 Tbsp. butter, the capers, and lemon juice. Cook, swirling the pan to heat the butter, till reduced and slightly thickened, about 2 min. Pour over chicken, and serve immediately.
  4. This recipe yields 4 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 110g
Recipe makes 4 servings
Calories 267  
Calories from Fat 167 63%
Total Fat 18.97g 24%
Saturated Fat 8.41g 34%
Trans Fat 0.01g  
Cholesterol 57mg 19%
Sodium 225mg 9%
Potassium 161mg 5%
Total Carbs 7.09g 2%
Dietary Fiber 0.4g 1%
Sugars 0.29g 0%
Protein 11.76g 19%
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