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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut three lemons in half and use for fresh lemon juice. Pour the juice through a fine strainer. Cut the last lemon into wedges for garnish. | 2. Begin to heat the olive oil in a 12 inch sauté pan on med-high. | 3. Pound the chicken to about 1/4 inch thickness. | 4. While oil is getting hot, lightly season both sides of the chicken breast with salt. | 5. Lightly dust the chicken breast in the flour, shake off excess flour. | 6. Place chicken in the sauté pan; when the chicken is golden brown, turn over and brown the other side as well. It is important to brown both sides to insure the chicken is completely cooked through. | 7. When both sides are nice and brown, add white wine and lemon juice. | 8. Continue to cook for approximately two to three minutes. The liquid should reduce approximately half. | 9. Once the liquid is reduced, remove the chicken breasts from the pan and turn off heat. | 10. Check to make sure the chicken breasts are cooked by turning each piece of chicken over and cutting it halfway through with a knife. There should be no visible pink. If the chicken is not completely cooked through, place inches a 400 degree oven for five minutes to complete cooking. | 11. Finish the sauce by placing the softened butter in the pan. Using rubber spatula, work the butter into the sauce as it melts. | 12. Add capers to the sauce. | 13. Pour sauce directly on top of chicken breasts. Garnish with lemon wedges. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	2		boneless skinless	1560.3596	0.0	189.1482	83.9147
salt				-	-	-	-
flour	1	cup		578.28	126.6054	9.401	2.2436
olive oil	1/4	cup		477.36	0.0	0.0	54.0
white wine	1/4	cup		-	-	-	-
lemon	4			-	-	-	-
butter	4	ounces	unsalted softened	813.0634	0.068	0.9639	91.9771
caper	2	tablespoons		3.9560000000000004	0.8411	0.4059	0.1479

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