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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pound the breasts out to 1 cm or less thin. Tear it into 'rags' 2cm by 4cm -- or just guess like me. | 2. Toss in a bowl with flour to lightly coat. | 3. Heat 2 tbs oil and 1 tbs butter in a good sized pan over med-hot heat. | 4. When hot, add the chook in bits and pieces so as not to overload the pan all at once. | 5. Add the garlic and bay leaves, and 'jump in the pan' until nice and golden. | 6. Remove pan from heat and add wine, capers, salt and pepper. | 7. Put back on the stove on high heat, moving and bubbling. | 8. When reduced to only a little, add 1 tbs butter, a squeeze of lemon and the parsley and jiggle til creamy. | 9. Serve with the extra lemon over rice or pasta and something like spinach or green beans on the side.( ie any combo that takes your fancy! ). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	2			1560.3596	0.0	189.1482	83.9147
plain flour	1/4	cup		-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
butter	2	tablespoons		171.0	7.857	5.343	14.4
garlic clove	1		crushed	-	-	-	-
bay leaf	4			-	-	-	-
white wine	1/2	cup		-	-	-	-
caper	2	tablespoons	rinsed	3.9560000000000004	0.8411	0.4059	0.1479
flat leaf parsley	2	tablespoons		-	-	-	-
lemon	1/2			0.6404	0.2058	0.0243	0.0066
lemon				0.6404	0.2058	0.0243	0.0066
salt pepper				-	-	-	-

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