Photo: Lily Banse
chicken breast with lemon-caper sauce Recipe
8 ingredients
2 servings
openrecipes
Just a simple play on the traditional sauce grenobloise; butter, shallot, lemon juice, capers. This is a quick weeknight dish that never fails and goes with...
Estimated Nutrition (whole recipe, rough)
872
Calories
45g
Protein
30g
Fat
103g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Salt | 1 tsp (6g) | 0 |
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
- 2 boneless, skinless chicken breasts
- 1/4 cup AP flour
- salt, pepper to taste
- juice of two lemons
- one shallot
- one tablespoon of capers (in brine)
- two tablespoons of olive or canola oil
- two tablespoons of chilled and cubed butter
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes