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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pound the chicken pieces to flatten them slightly. Season them with salt and pepper to taste. | 2. Heat an empty pan on high heat, then add the oil and one tablespoon of the margarine and allow that to get hot (but not smoking). Then carefully add the chicken, making sure the oil doesn't splatter. Doing this process will prevent the chicken from sticking. If you heat the oil and pan together, or if the pan isn't hot enough, the chicken will stick. | 3. Sauté the chicken pieces for 1 minute on each side, or until they are cooked through. Transfer the chicken with tongs to a platter and cover it loosely to keep it warm. | 4. Pour off any remaining fat and oil from the skillet. | 5. Return it to the stovetop and add the remaining 1 tablespoon margarine, the sherry, and the lemon juice, and bring the mixture to a boil. | 6. Stir in the capers, the parsley, the paprika, and salt and pepper to taste, and spoon the sauce over the chicken. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	3/4	halved	skinless boneless	-	-	-	-
sherry	2	tablespoons		-	-	-	-
caper	1	tablespoon		1.9780000000000002	0.4205	0.203	0.07400000000000001
extra virgin olive oil	1	tablespoon		-	-	-	-
margarine	2	tablespoons		202.75799999999998	0.2538	0.2538	22.701
paprika	1/4	teaspoon		1.6215	0.3104	0.0813	0.0741
parsley	2	tablespoons	minced	2.736	0.4811	0.2257	0.06
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
salt pepper				-	-	-	-

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