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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 15 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. Place chicken breasts between 2 layers of plastic wrap and pound to about 1/2-inch thick. | 2. Season both sides of chicken breasts with cayenne, salt, and black pepper; dredge lightly in flour and shake off any excess. | 3. Heat olive oil in a skillet over medium-high heat. Place chicken in the pan, reduce heat to medium, and cook until browned and cooked through, about 5 minutes per side; remove to a plate. | 4. Cook capers in reserved oil, smashing them lightly to release brine, until warmed though, about 30 seconds. | 5. Pour white wine into skillet. Scrape any browned bits from the bottom of the pan with a wooden spoon. Cook until reduced by half, about 2 minutes. | 6. Stir lemon juice, water, and butter into the reduced wine mixture; cook and stir continuously to form a thick sauce, about 2 minutes. Reduce heat to low and stir parsley through the sauce. | 7. Return chicken breasts to the pan cook until heated through, 1 to 2 minutes. Serve with sauce spooned over the top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast half	4		skinless boneless	-	-	-	-
cayenne pepper				-	-	-	-
salt black pepper	to taste		ground	-	-	-	-
purpose flour				-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
caper	1	tablespoon	drained	1.9780000000000002	0.4205	0.203	0.07400000000000001
white wine	1/2	cup		-	-	-	-
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
water	1/4	cup		0.0	0.0	0.0	0.0
butter	3	tablespoons	unsalted cut	305.442	0.0256	0.3621	34.5529
italian parsley	2	tablespoons	chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.