Directions:
- Dredge chicken in flour.
- Brown in oil and margarine in a large skillet over medium high heat.
- Remove to a plate and keep warm.
- Add garlic and saute quickly.
- Add wine and cook over high heat.
- Add chicken back inches.
- When liquid is reduced by half, remove the chicken to a warm plate, and add the juice from the lemon to the sauce.
- Pour the sauce over the chicken and sprinkle with parsley and capers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 294.84 Kcal (1234 kJ) | ||
| Calories from fat | 185.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.59g | 32% | |
|---|---|---|---|
| Cholesterol | 6.15mg | 2% | |
| Sodium | 292.38mg | 12% | |
| Potassium | 109.45mg | 2% | |
| Total Carbs | 14.55g | 5% | |
| Sugars | 0.82g | 3% | |
| Dietary Fiber | 1.43g | 6% | |
| Protein | 3.6g | 7% | |
| Vitamin C | 4.5mg | 7% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.8mg | 5% | |
| Calcium | 40.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 256.63 Kcal (1074 kJ) | ||
| Calories from fat | 161.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.92g | 32% | |
|---|---|---|---|
| Cholesterol | 5.35mg | 2% | |
| Sodium | 254.49mg | 12% | |
| Potassium | 95.26mg | 2% | |
| Total Carbs | 12.66g | 5% | |
| Sugars | 0.71g | 3% | |
| Dietary Fiber | 1.25g | 6% | |
| Protein | 3.13g | 7% | |
| Vitamin C | 3.9mg | 7% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.7mg | 5% | |
| Calcium | 35.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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