Chicken with Sun-Dried Tomatoes and Capers
- Number of Servings: 4
Ingredients
4 boneless, skinless chicken breasts, about 4 to 6 ounces each1 1/2 tablespoons olive oilsalt to tastefreshly ground black pepperflour for dredging1/2 cup low-sodium chicken broth2 tablespoons lemon juice1/2 cup sun-dried tomatoes, rehydrated and chopped2 tablespoons capers2 tablespoons chopped parsley
1. Lay the chicken between two pieces of waxed paper and flatten each cutlet with the flat end of a mallet until thin.
2. Heat the olive oil in a large, non-stick skillet until hot. While the oil is heating, season the chicken with salt and pepper and dredge it in flour.
3. Sauté the chicken over high heat, about 3 minute on each side. Remove to a warm platter and keep warm.
4. Quickly add the chicken broth to the pan and stir with a wooden spoon to release any caramelized bits that may be stuck to the pan. Add the tomatoes and cook until the broth has reduced by half. Add the lemon juice and capers. Pour the sauce over the chicken, sprinkle with parsley and serve.
NOTE: You may have to sauté the chicken in two batches. If so, use a clean pan for each batch. Make the sauce in one of the pans.
Number of Servings: 4
Recipe submitted by SparkPeople user NOMI01.
2. Heat the olive oil in a large, non-stick skillet until hot. While the oil is heating, season the chicken with salt and pepper and dredge it in flour.
3. Sauté the chicken over high heat, about 3 minute on each side. Remove to a warm platter and keep warm.
4. Quickly add the chicken broth to the pan and stir with a wooden spoon to release any caramelized bits that may be stuck to the pan. Add the tomatoes and cook until the broth has reduced by half. Add the lemon juice and capers. Pour the sauce over the chicken, sprinkle with parsley and serve.
NOTE: You may have to sauté the chicken in two batches. If so, use a clean pan for each batch. Make the sauce in one of the pans.
Number of Servings: 4
Recipe submitted by SparkPeople user NOMI01.
Nutritional Info Amount Per Serving
- Calories: 442.3
- Total Fat: 8.6 g
- Cholesterol: 136.9 mg
- Sodium: 503.2 mg
- Total Carbs: 28.7 g
- Dietary Fiber: 1.9 g
- Protein: 59.3 g
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