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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pound chicken breast halves to 1/2 thick cutlets. | 2. Lightly salt and pepper both sides of chicken cutlets. | 3. Heat oil and butter over medium heat in a large heavy saucepan with a lid. | 4. Dredge chicken in flour, shake off excess, and saute in pan about 3 minutes per side, until golden, turning only once. | 5. Remove chicken from pan and set aside on a plate. | 6. Using the same pan, with drippings, saute shallots 2 minutes. | 7. Add wine, cook 1-2 minutes until alcohol evaporates. | 8. Add chicken broth and bring to a simmer. | 9. Add capers. | 10. Cook sauce about ten minutes, whisking in flour (I prefer Wondra) to thicken sauce. | 11. Return chicken cutlets and any juices to pan and simmer another 4-5 minutes. | 12. Off heat, add lemon juice, lemon zest, and parsley. Season with salt and pepper. | 13. Serve over al dente pasta or with a side of rice pilaf and fresh seasonal vegetables. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast half	4			-	-	-	-
flour	1/2	cup		289.14	63.3027	4.7005	1.1218
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
shallot	2		peeled minced	230.4	53.76	8.0	0.32
white wine	1/4	cup		-	-	-	-
chicken broth	1	can		94.55	2.2875	13.481	3.1719999999999997
caper	3	tablespoons		5.934	1.2616	0.6089	0.2219
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
parsley	1	tablespoon	minced	1.368	0.2405	0.1129	0.03
lemon zest	1	teaspoon	minced	-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
salt	1	teaspoon		-	-	-	-

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