Directions:
- ON a sheet of wax paper, combine the flour, salt and pepper. Coat one side of each chicken scallop with the flour mixture.
- In a nonstick skillet, heat oil. Add the chicken, floured-side down; cook until lightly browned and cooked through, about 1 minute on each side; transfer to a plate.
- In the skillet, mix the broth, lemon juice, parsley, and capers; bring to a boil.
- Cook until the liquid is reduced to about 1/3 cup, about 2 minutes.
- Return the chicken and any accumulated juices to the skillet; cook until just heated through, 1-2 minutes.
- Serve, garnished with lemon slices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 333.8 Kcal (1398 kJ) | ||
| Calories from fat | 184.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.45g | 31% | |
|---|---|---|---|
| Cholesterol | 46.49mg | 15% | |
| Sodium | 921.18mg | 38% | |
| Potassium | 304.19mg | 6% | |
| Total Carbs | 20.59g | 7% | |
| Sugars | 0.67g | 3% | |
| Dietary Fiber | 1.76g | 7% | |
| Protein | 17.44g | 35% | |
| Vitamin C | 15.2mg | 25% | |
| Iron | 1.4mg | 8% | |
| Calcium | 30.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 193.25 Kcal (809 kJ) | ||
| Calories from fat | 106.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.84g | 31% | |
|---|---|---|---|
| Cholesterol | 26.92mg | 15% | |
| Sodium | 533.33mg | 38% | |
| Potassium | 176.12mg | 6% | |
| Total Carbs | 11.92g | 7% | |
| Sugars | 0.39g | 3% | |
| Dietary Fiber | 1.02g | 7% | |
| Protein | 10.09g | 35% | |
| Vitamin C | 8.8mg | 25% | |
| Iron | 0.8mg | 8% | |
| Calcium | 17.8mg | 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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