• prep: 25 min
  • cook: 0 hr
  • total: 25 min
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  • servings:
  • Summary

    A thinly pounded breast works as well for sauteing as it does for grilling. It cooks quickly but stays moist. Dredging the chicken in flour before cooking gives it a golden exterior and leaves bits in the pan that make a great base for a simple sauce.

    Ingredients

    • 4 boneless, skinless chicken breasts (about 2 pounds total)
    • 1/2 cup all-purpose flour
    • Coarse salt and ground pepper
    • 3 tablespoons extra-virgin olive oil
    • 2 tablespoons champagne or white-wine vinegar
    • 3 tablespoons unsalted butter, cut into pieces
    • 2 tablespoons capers, plus 1 teaspoon brine
    • 1 tablespoon chopped fresh parsley

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 500 % Daily Value *
    • Total Fat: 25 g 38.82%
    • Saturated Fat: 8 g 40.65%
    • Trans Fat: 0 g %
    • Cholesterol: 188 mg 62.82%
    • Sodium: 130 mg 5.43%
    • Calcium: 18 mg 1.8%
    • Potassium: 782 mg 22.34%
    • Magnesium: 0 mg 0%
    • Iron: 2 mg 8.99%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 12 g %
    • Dietary Fiber: 0 g 1.8%
    • Sugar: 0 g
    • Protein: 53 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 2 g
    • Vitamin A 8.34%
    • Vitamin C 2.1%
    • Vitamin D 0.57%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat4
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch1
    • Exchange - Vegetables0
    • Exchange - Lean Meat7
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total1 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total6 oz-eq

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