Directions:
- Shake flour, salt and pepper in a plastic bag. Add chicken pieces in batches to coat. Heat butter over medium heat in a skillet and brown each side of the coated chicken. Squeeze fresh lemon juice over the chicken and add capers. Remove to a platter and set aside in a warm place.
- To the same pan add butter for the sauce and mix with flour to make a roux. Gradually add chicken broth and allow thickening. Strain sauce, if desired, and serve spooned over chicken.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 328.01 Kcal (1373 kJ) | ||
| Calories from fat | 157.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.49g | 27% | |
|---|---|---|---|
| Cholesterol | 86.61mg | 29% | |
| Sodium | 1620.05mg | 68% | |
| Potassium | 432.42mg | 9% | |
| Total Carbs | 20.07g | 7% | |
| Sugars | 0.44g | 2% | |
| Dietary Fiber | 1.16g | 5% | |
| Protein | 21.82g | 44% | |
| Vitamin C | 9.8mg | 16% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.4mg | 2% | |
| Calcium | 19.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 162.09 Kcal (679 kJ) | ||
| Calories from fat | 77.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.64g | 27% | |
|---|---|---|---|
| Cholesterol | 42.8mg | 29% | |
| Sodium | 800.56mg | 68% | |
| Potassium | 213.68mg | 9% | |
| Total Carbs | 9.92g | 7% | |
| Sugars | 0.22g | 2% | |
| Dietary Fiber | 0.57g | 5% | |
| Protein | 10.78g | 44% | |
| Vitamin C | 4.8mg | 16% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.2mg | 2% | |
| Calcium | 9.8mg | 2% | |
* 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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