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Quick Chicken Piccata

 

Dress up your dinners with this succulent chicken dish made with lemon juice, capers and vermouth.
31

Yield

4

servings

Prep

10

min

Cook

20

min

Ready

30

min

Trans-fat Free, Low Carb
 

Ingredients

4 each chicken breasts
boneless, halves, skinned
1 x salt and black pepper
*
2 tablespoons butter
1 teaspoon vegetable oil
½ cup chicken broth
¼ cup vermouth
*
2 tablespoons lemon juice
fresh
1 tablespoon capers
drained, rinsed
1 slices lemon
*

Directions

Pat chicken dry. Season with salt and pepper. Melt butter with oil in heavy large skillet over medium-high heat. Add chicken and cook until springy to touch, 4 minutes per side. Remove from skillet; keep warm.

Increase heat to high. Stir broth and vermouth into skillet. Boil until reduced by half, scraping up any browned bits. Remove from heat. Mix in lemon juice and capers. Place chicken on plates and pour sauce over.

Garnish chicken with lemon slices. 4 servings.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 134g (4.7 oz)
Amount per Serving
Calories 21443% of calories from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 89mg 30%
Sodium 206mg 9%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 55g
Vitamin A 4% Vitamin C 6%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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