Stacey's Chicken and Capers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 boneless, skinless chicken breastsSalt and Pepper1/3 C whole wheat flour3 T. Benecol butter1/4 C. fresh lemon juice1/2 C. white wine1/4 C. capers, rinsed
Preheat oven to 200°F. 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.
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.
Nutritional Info 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
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