Directions:
- Coat chicken with yogurt, cover, and refrigerate at least 2 hours, preferably overnight.
- Rinse chicken, and pat dry with paper towels.
- In a bowl, stir together flour, paprika, salt, and pepper.
- Heat oil, margarine, and 1 1/2 tablespoons lemon juice in skillet over medium heat. Dredge chicken in flour mixture. Place chicken in skillet; cook, turning to brown both sides, about 15 minutes. Remove chicken to a plate, and keep warm.
- Pour vermouth into skillet, and scrape brown bits with a wooden spoon. Stir in garlic, 1/4 cup lemon juice, water, and capers. Cook until reduced by half.
- Return chicken to the pan, and simmer 3 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 241.32 Kcal (1010 kJ) | ||
| Calories from fat | 47.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.31g | 8% | |
|---|---|---|---|
| Cholesterol | 1.7mg | 1% | |
| Sodium | 148.79mg | 6% | |
| Potassium | 182.24mg | 4% | |
| Total Carbs | 32.8g | 11% | |
| Sugars | 7.96g | 32% | |
| Dietary Fiber | 1.4g | 6% | |
| Protein | 3.52g | 7% | |
| Vitamin C | 22.7mg | 38% | |
| Iron | 0.4mg | 2% | |
| Calcium | 72.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 115.81 Kcal (485 kJ) | ||
| Calories from fat | 22.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.55g | 8% | |
|---|---|---|---|
| Cholesterol | 0.82mg | 1% | |
| Sodium | 71.4mg | 6% | |
| Potassium | 87.46mg | 4% | |
| Total Carbs | 15.74g | 11% | |
| Sugars | 3.82g | 32% | |
| Dietary Fiber | 0.67g | 6% | |
| Protein | 1.69g | 7% | |
| Vitamin C | 10.9mg | 38% | |
| Iron | 0.2mg | 2% | |
| Calcium | 34.9mg | 7% | |
* 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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