| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | October 199 | 1 | Servings | |
INGREDIENTS
| A, 3/4-pound whole | ||
| skinless boneless | ||
| chicken breast | ||
| halved lengthwise | ||
| 2 | T | Unsalted butter |
| 1 | T | Vegatable oil |
| 2 | T | Dry white wine |
| 1 | T | Fresh lemon juice |
| 1 | T | Drained bottled capers |
| chopped | ||
| 3 | T | Minced fresh parsley leaves |
INSTRUCTIONS
Halve the chicken pieces horizontally with a sharp knife and flatten them slightly between sheets of plastic wrap. In a large heavy skillet heat 1 tablespoon of the butter and the oil over moderately high heat until the foam subsides and in the fat saute the chicken pieces, seasoned with salt and pepper, for 1 minute on each side, or until they are cooked through. Transfer the chicken with tongs to a platter and keep it warm, covered loosely. Pour off the fat in the skillet, to the skillet add the remaining 1 tablespoon butter, the wine, and the lemon juice, and bring the mixture to a boil. Stir in the capers, the parsley, and salt and pepper to taste and spoon the sauce over the chicken. Serves 2. Gourmet October 1991 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1388
Calories From Fat: 441
Total Fat: 49.6g
Cholesterol: 665.2mg
Sodium: 2052.7mg
Potassium: 4267.3mg
Carbohydrates: 13.5g
Fiber: 8.8g
Sugar: 1.9g
Protein: 210.1g