Chicken in Lemon-Caper Pan Sauce

1. 1

   Combine the flour and salt in a medium dish or a resealable plastic bag. Dredge the chicken in the flour mixture, then shake off any excess.

2. 2

   Heat the olive oil in a skillet over medium-high heat. Cook the chicken in the hot oil until golden brown and cooked through, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should register at least 165 degrees F (74 degrees C). Transfer the chicken to a plate, then cover and keep warm.

3. 3

   Pour the white wine into the skillet and bring it to a boil, scraping up the browned bits from the bottom of the pan. Add the lemon juice and boil until reduced by half, 2 to 3 minutes.

4. 4

   Sprinkle the cubed butter into the boiling sauce. Swirl and shake the pan vigorously until the butter is fully incorporated and the sauce thickens. (Do not let the butter sit still, or the sauce will separate and turn oily.) Remove from the heat and stir in the capers.

5. 5

   Spoon the lemon-caper sauce over the chicken; serve with lemon wedges.

• Calories 662.83 kcal High
• Protein 42.76 g Good Source
• Carbs 37.15 g Moderate
• Total Fat 36.17 g High
• Saturated Fat 15.26 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 163.11 mg High
• Sodium 486.72 mg High
• Fiber 4.79 g Moderate
• Sugar 4.23 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 39.98 mg Low Source
• Iron 2.69 mg Moderate
• Potassium 176.45 mg Low Source
• Vitamin A 231.01 mcg_rae Good Source
• Vitamin C 45.53 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Milk 🥛
• Wheat 🌾
• Gluten
• Sulfites
• Alcohol 🚫🍷