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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 227.3
  • Total Fat: 11.3 g
  • Cholesterol: 41.2 mg
  • Sodium: 385.2 mg
  • Total Carbs: 9.2 g
  • Dietary Fiber: 1.5 g
  • Protein: 18.0 g

View full nutritional breakdown of Stacey's Chicken and Capers calories by ingredient
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Stacey's Chicken and Capers

Submitted by: SPARKINSTACEY

Introduction

This is a recipe I got from myrecipes.com and changed it a bit to lessen the calories. This is a recipe I got from myrecipes.com and changed it a bit to lessen the calories.
Number of Servings: 4

Ingredients

    4 boneless, skinless chicken breasts
    Salt and Pepper
    1/3 C whole wheat flour
    3 T. Benecol butter
    1/4 C. fresh lemon juice
    1/2 C. white wine
    1/4 C. capers, rinsed

Directions

Preheat oven to 200F. Sprinkle chicken with salt and pepper and dredge in whole wheat flour. Warm 1 Tbsp. benecol and 2 Tbsp. olive oil in a large skillet over medium-high heat until butter foams. Add 2 chicken breast halves; cook until browned, 3 minutes. Flip chicken; cook until firm and browned on other side, 3 minutes longer. Transfer to a platter and loosely cover with foil.

Add 1 Tbsp. benecol and 1 Tbsp. olive oil to skillet and repeat with remaining chicken. Add to platter, cover and place in oven.

Add lemon juice and wine to skillet and bring to a boil, scraping up browned bits from bottom of pan. Boil, stirring occasionally, until thickened, 5 minutes. Remove from heat; stir in capers and remaining 1 Tbsp. benecol. Cook, stirring, until butter melts. Season with salt and pepper. Pour sauce over chicken and serve.

Number of Servings: 4

Recipe submitted by SparkPeople user SPARKINSTACEY.






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