Directions:
- Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick. In small shallow dish, mix flour with 1 teaspoon salt and 1/2 teaspoon pepper; dip each chicken breast into flour mixture, coating all sides.
- In 10-inch skillet, heat 2 tablespoons vegetable oil over medium-high heat. Cook chicken breasts in oil 6 to 8 minutes, turning once, or until brown. In small bowl, mix cooking sauce and lemon juice.
- Pour sauce mixture over chicken; sprinkle with parsley and capers. Reduce heat to medium-low; simmer 5 to 10 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165 degrees F). Serve with pasta.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1254.1 Kcal (5251 kJ) | ||
| Calories from fat | 68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.56g | 12% | |
|---|---|---|---|
| Cholesterol | 139.24mg | 46% | |
| Sodium | 907.92mg | 38% | |
| Potassium | 689.55mg | 15% | |
| Total Carbs | 1.37g | 0% | |
| Sugars | 0.36g | 1% | |
| Dietary Fiber | 0.19g | 1% | |
| Protein | 47.46g | 95% | |
| Vitamin C | 7.2mg | 12% | |
| Iron | 0.2mg | 1% | |
| Calcium | 14.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 454.86 Kcal (1904 kJ) | ||
| Calories from fat | 24.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.74g | 12% | |
|---|---|---|---|
| Cholesterol | 50.5mg | 46% | |
| Sodium | 329.3mg | 38% | |
| Potassium | 250.1mg | 15% | |
| Total Carbs | 0.5g | 0% | |
| Sugars | 0.13g | 1% | |
| Dietary Fiber | 0.07g | 1% | |
| Protein | 17.21g | 95% | |
| Vitamin C | 2.6mg | 12% | |
| Iron | 0.1mg | 1% | |
| Calcium | 5.2mg | 1% | |
* 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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