Directions:
- Melt butter in a large frying pan set over medium -high heat. Add chicken and cook until golden brown, 2-3 minutes per side.
- Finely chop capers. Once chicken has browned add capers, peel and broth to pan.
- Cover and cook over medium-low heat, turning halfway through, until chicken feels springy when pressed, from 10-12 minutes.
- Remove chicken to a platter. Stir dill into pan juces. If sauce looks too thin, increase heat to medium-high and stir often until as thick as you like, about 2 minutes. Pour over chicken and serve with orzo or rice and asparagus or green beans.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 266.48 Kcal (1116 kJ) | ||
| Calories from fat | 81.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.01g | 14% | |
|---|---|---|---|
| Cholesterol | 144.32mg | 48% | |
| Sodium | 910.11mg | 38% | |
| Potassium | 703.25mg | 15% | |
| Total Carbs | 0.75g | 0% | |
| Sugars | 0.22g | 1% | |
| Dietary Fiber | 0.27g | 1% | |
| Protein | 47.34g | 95% | |
| Vitamin C | 6.3mg | 11% | |
| Iron | 0.1mg | 1% | |
| Calcium | 15.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 96.26 Kcal (403 kJ) | ||
| Calories from fat | 29.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.26g | 14% | |
|---|---|---|---|
| Cholesterol | 52.13mg | 48% | |
| Sodium | 328.75mg | 38% | |
| Potassium | 254.03mg | 15% | |
| Total Carbs | 0.27g | 0% | |
| Sugars | 0.08g | 1% | |
| Dietary Fiber | 0.1g | 1% | |
| Protein | 17.1g | 95% | |
| Vitamin C | 2.3mg | 11% | |
| Calcium | 5.5mg | 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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