Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
761
Calories
45g
Protein
16g
Fat
100g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Capers | 1 tbsp (9g) drained | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 Boneless Chicken Breasts
- 2 Lemons, juiced
- Flour
- 1 Small Jar of Non-Pareil Capers
- A pat of Butter
- 1/3 Cup White Wine
Directions
1
Pound Chicken Breasts with a meat mallet until they are 3/4 inch thick
2
Pour flour into a large, shallow bowl. Coat all chicken breasts in flour.
3
Melt butter in pan, and fry the chicken until golden brown. Flip them until fully cooked.
4
4. After all the chicken is cooked, pour white wine into pan to deglaze it.
5
Add capers and lemon juice. Let them cook very breifly.
6
Pour sauce onto chicken and serve.
Recipe sourced from
fandom