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Prepared and cooked in
less than 30 minutes...
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¼ tsp |
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salt,
divided |
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¼ tsp |
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pepper,
divided |
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Four
4-ounce |
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skinned,
boned chicken breast halves |
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1 Tbs |
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olive oil |
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1/3 cup |
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extra-dry
vermouth |
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3 Tbs |
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fresh lemon
juice |
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1½ Tbs |
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capers |
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1 Tbs |
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chopped
fresh parsley |
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1 |
Sprinkle 1/8
teaspoon salt and 1/8 teaspoon pepper over chicken. Heat
oil in a large nonstick skillet coated with cooking
spray over medium-high heat. Add chicken; cook 6 minutes
on each side or until done. Remove from skillet. set
aside; keep warm. |
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2 |
Add 1/8 teaspoon
salt, 1/8 teaspoon pepper, vermouth, lemon juice and
capers to skillet, scraping skillet to loosen browned
bits. Cook until reduced to ¼ cup (about 2 minutes).
Stir in parsley. |
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3 |
Spoon sauce over
chicken to serve. |
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Servings: 4 |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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162.53 |
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Calories From Fat (27%) |
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43.39 |
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% Daily Value |
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Total Fat
4.82g |
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7% |
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Saturated Fat 0.84g |
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4% |
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Cholesterol
65.77mg |
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22% |
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Sodium
316.13mg |
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13% |
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Potassium
312.35mg |
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9% |
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Carbohydrates
1.42g |
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0% |
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Dietary Fiber 0.22g |
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1% |
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Sugar 0.30g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
1.21g |
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Protein
26.35g |
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53% |
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Recipe Source |
| Cooking
Light |
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