Directions:
- Warm oil in large nonstick skillet over medium-high heat. Pat chicken breasts with paper towels to thoroughly dry. Season chicken with salt and pepper, then lightly coat with flour, using about 1 tsp for each breast.
- Lay chicken in skillet; cook 2 to 3 minutes, until golden brown, gently pressing down on breast to ensure equal browning. Reduce heat to medium. Turn breasts; cook 2 to 3 minutes longer, until golden brown and cooked through. Remove breasts to a serving platter.
- Reduce heat to low; add shallots and capers to skillet. Cook 30 seconds, stirring. Add broth and juice, cook 1 minute, until incorporated and thickened, stirring. Stir in parsley, pour sauce over chicken. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 313.3 Kcal (1312 kJ) | ||
| Calories from fat | 95.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.66g | 16% | |
|---|---|---|---|
| Cholesterol | 139.24mg | 46% | |
| Sodium | 954.69mg | 40% | |
| Potassium | 808.56mg | 17% | |
| Total Carbs | 8.24g | 3% | |
| Sugars | 2.67g | 11% | |
| Dietary Fiber | 1.04g | 4% | |
| Protein | 48.67g | 97% | |
| Vitamin C | 9.6mg | 16% | |
| Iron | 0.6mg | 3% | |
| Calcium | 26.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 97.8 Kcal (409 kJ) | ||
| Calories from fat | 29.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.33g | 16% | |
|---|---|---|---|
| Cholesterol | 43.46mg | 46% | |
| Sodium | 298.01mg | 40% | |
| Potassium | 252.39mg | 17% | |
| Total Carbs | 2.57g | 3% | |
| Sugars | 0.83g | 11% | |
| Dietary Fiber | 0.32g | 4% | |
| Protein | 15.19g | 97% | |
| Vitamin C | 3mg | 16% | |
| Iron | 0.2mg | 3% | |
| Calcium | 8.2mg | 3% | |
* 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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