Scaling (About scaling and units)

Units:	U.S. StandardMetric
Remember units:
Servings:

Halve it | Double it | Triple it | Reset

Ingredients

salt
2 tablespoons capers
1 red bell pepper ; or green, cut into 1 inch pieces
7 tablespoons olive oil
2 tablespoons vegetable oil
2 cups all-purpose flour ; or breadcrumbs
black pepper
1 tablespoon butter
1 tablespoon lemon juice
1 pound chicken ; breasts, pounded 1 inch thin.
1 clove garlic ; minced
1/3 cup white wine
1 cup carrots ; cut into 1/4 inch slices
1 cup chicken broth

Preparation:

Season chicken with salt and pepper. Pour 5 tbsp of olive oil onto a plate, and flour on another plate. Dip chicken pieces in oil and then flour, turning to coat evenly. Set aside. Add 2 tbsp of olive oil to a skillet and heat on medium-high until oil faintly smokes. Add carrots and cook 1-2 minutes, stirring. Add red bell pepper and stir 2-3 minutes. Season to taste with salt and pepper. Remove from pan and keep warm. Heat vegetable oil in pan on medium-high heat until oil faintly smokes. Add chicken. Cook 2 to 3 minutes per side or until done and juices run clear. Remove from heat and keep warm. You can place the chicken in a pan with the wegetables and keep in the oven on low heat. Reduce heat in pan to medium and add garlic. Add wine and broth. simmer 3 to 5 minutes. Add lemon juice. Coook additional 3-5 minutes to reduce liquids. Add capers. Cook about 2 minutes. Add butter and stir to melt. Place a small amount of sauce on a plate, and top with vegetables and chicken. Garnish with parsely and lemon wedge if desired. This dish goes well with rice or potato. Serves 4.

Print Email Bookmark

Nutrition Information^*
per serving
Based on a 2000 calorie diet

Calories: 731.2
Total Sugars: 3.3g
Carb.: 54.6g
Fiber: 3.4g
Total Fats: 41.7g
Cholesterol: 79.1mg
Protein: 32.6g
Sodium: 261.6mg

Detailed Nutrition...

By ingredient...

^*Data provided by USDA