Directions:
- Pour 1/2 cub chicken broth over tomatoes and let stand 10 minutes. Remove tomatoes and cut into thin strips. Reserve Broth.
- Season chicken with coarsely ground pepper and coat with flour. Reserve remaining flour. Heat 1 tbsp oil in skillet. Add chicken and cook 12 minutes or until browned and done. Remove chicken from skillet and keep warm.
- Add remaining oil and garlic and cook 1 minute Stir in reserved flour, reserved broth from tomatoes and remaining broth. Heat to a boil. Cook over medium heat 10 minutes or until sauce is slightly thickened and reduced to 1 cup. Add tomatoes, olives, capers and lemon rind. Heat through. Serve sauce over chicken.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 364.27 Kcal (1525 kJ) | ||
| Calories from fat | 135.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.06g | 23% | |
|---|---|---|---|
| Cholesterol | 141.96mg | 47% | |
| Sodium | 898.3mg | 37% | |
| Potassium | 759.03mg | 16% | |
| Total Carbs | 10.3g | 3% | |
| Sugars | 1.08g | 4% | |
| Dietary Fiber | 0.66g | 3% | |
| Protein | 48.78g | 98% | |
| Vitamin C | 1.9mg | 3% | |
| Iron | 0.4mg | 2% | |
| Calcium | 17.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 133.78 Kcal (560 kJ) | ||
| Calories from fat | 49.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.53g | 23% | |
|---|---|---|---|
| Cholesterol | 52.14mg | 47% | |
| Sodium | 329.91mg | 37% | |
| Potassium | 278.77mg | 16% | |
| Total Carbs | 3.78g | 3% | |
| Sugars | 0.4g | 4% | |
| Dietary Fiber | 0.24g | 3% | |
| Protein | 17.92g | 98% | |
| Vitamin C | 0.7mg | 3% | |
| Iron | 0.1mg | 2% | |
| Calcium | 6.5mg | 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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