Directions:
- Season chicken breasts with salt and pepper and dust with flour.
- Spray saute pan with nonstick spray and add vegetable oil and heat over medium high heat.
- Saute breasts in 2 Tablespoons of vegetable oil for approximately 2-3 minutes, flip over and saute 1-2 minutes and transfer to a warm plate. Pour off fat from pan.
- Deglaze your pan with wine and garlic. Cook until garlic is slightly brown and liquid is nearly gone, about 2 minutes.
- Add broth and fresh lemon juice and the capers. Return cutlets to pan and cook on each side 1 minute. Transfer cutlets to warm plate.
- Finish with butter and lemon slices. Once butter is melted, pour over cutlets and garnish with fresh parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 241.21 Kcal (1010 kJ) | ||
| Calories from fat | 154.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.21g | 26% | |
|---|---|---|---|
| Cholesterol | 21.42mg | 7% | |
| Sodium | 360.75mg | 15% | |
| Potassium | 165.47mg | 4% | |
| Total Carbs | 17.16g | 6% | |
| Sugars | 1.7g | 7% | |
| Dietary Fiber | 2.6g | 10% | |
| Protein | 4.66g | 9% | |
| Vitamin C | 27.8mg | 46% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.3mg | 7% | |
| Calcium | 50mg | 5% | |
| Amount Per 100 g | |||
| Calories | 168.25 Kcal (704 kJ) | ||
| Calories from fat | 108.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.01g | 26% | |
|---|---|---|---|
| Cholesterol | 14.94mg | 7% | |
| Sodium | 251.64mg | 15% | |
| Potassium | 115.42mg | 4% | |
| Total Carbs | 11.97g | 6% | |
| Sugars | 1.18g | 7% | |
| Dietary Fiber | 1.81g | 10% | |
| Protein | 3.25g | 9% | |
| Vitamin C | 19.4mg | 46% | |
| Iron | 0.9mg | 7% | |
| Calcium | 34.9mg | 5% | |
* 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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