Directions:
- Pat chicken dry and season with salt and pepper. In a 12-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and sauté chicken, skin or skinned sides down, 3 minutes, or until golden. Turn chicken over and sauté 1 minute more. Reduce heat to moderately low and cook chicken, covered, until just cooked through, about 10 minutes. Coarsely chop capers and in a large bowl toss chicken with any juices from skillet, capers, and vinaigrette. Serve chicken warm or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 449.84 Kcal (1883 kJ) | ||
| Calories from fat | 250.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.87g | 43% | |
|---|---|---|---|
| Cholesterol | 149.66mg | 50% | |
| Sodium | 1016.42mg | 42% | |
| Potassium | 465.42mg | 10% | |
| Total Carbs | 13.75g | 5% | |
| Dietary Fiber | 1.79g | 7% | |
| Protein | 37.47g | 75% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 1.8mg | 10% | |
| Calcium | 47.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 256.67 Kcal (1075 kJ) | ||
| Calories from fat | 143.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.9g | 43% | |
|---|---|---|---|
| Cholesterol | 85.39mg | 50% | |
| Sodium | 579.94mg | 42% | |
| Potassium | 265.55mg | 10% | |
| Total Carbs | 7.84g | 5% | |
| Dietary Fiber | 1.02g | 7% | |
| Protein | 21.38g | 75% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 1mg | 10% | |
| Calcium | 26.9mg | 5% | |
* 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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