Nutrition balance score
Unbalanced
Glycemic Index
47
Low
Glycemic Load
3
Low
Nutrition per serving
Calories456 kcal (23%)
Total Fat37.6 g (54%)
Carbs6 g (2%)
Sugars1.1 g (1%)
Protein24.1 g (48%)
Sodium400.8 mg (20%)
Fiber0.5 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess
Step 2
In a large skillet over medium high heat, melt 2 tbsp of butter with 3 tbsp olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes.
Step 3
Remove and transfer to plate. Melt 2 more tbsp of butter and add another 2 tbsp olive oil. When butter and oil start to sizzle, add the other 2 pieces in the same manner. Remove pan from heat and add chicken to the plate.
Step 4
Add the capers into the pan and add the lemon juice, and chicken broth. Return to stove and bring to a boil, scraping up brown bits from the pan. Return chicken to the pan and simmer for 5 minutes.
Step 5
Remove chicken to platter. Add remaining 2 tbsp butter to sauce and whisk vigorously. Add sliced lemons to sauce and allow to cook for about 1 minute. Pour sauce over chicken and garnish with parsley.
Notes
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Delicious
Easy
Fresh
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Makes leftovers
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