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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. heat oil in small saute pan. | 2. salt and flour chicken and pat off excess flour. | 3. add chicken to pan and brown both sides. | 4. remove chicken and pour out excess oil. | 5. add lemon juice, I use the lemon juice that comes with the squeeze tops, so its about 1 and a half swirls around the pan, start at the handle, If I had to guess I'd say 2-3 seconds and maybe 1/4-1/3 a cup. | 6. the lemon juice should simmer a bit, but don't worry, now add the cream and if sauce is too lemony in the end add a little extra, capers, artichokes, butter, and a nice pinch of salt and pepper. | 7. let the sauce reduce until 3/4 done, when the bubbles begin to get bigger, then turn off the heat. | 8. add the chicken breast to the pan and let sit for one minute and flip to coat the other side. | 9. the chicken should be thoroughly cooked and juicy. | 10. pour sauce over chicken on plate. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
flour	1	cup		578.28	126.6054	9.401	2.2436
salt pepper				-	-	-	-
chicken breast	1		trimmed butterflied	780.1798	0.0	94.5741	41.9573
lemon juice			bottled	-	-	-	-
cream	3/4	cup		594.0	11.97	6.534	62.424
half				-	-	-	-
caper	20			39.56	8.4108	4.0592	1.4792
artichoke heart	3 -4		quartered canned	-	-	-	-
butter	1	tablespoon		85.5	3.9285	2.6715	7.2

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