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Ingredientes
- 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
- 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.
- 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.
- 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.
- 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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