Chicken with Lemon and Capers

Cost per serving: $2.30

Yield: 4 Servings

Ingredients

• 4  boneless, skinless chicken breast halves (about 5 oz. each)
• Salt and pepper
• 1/3  cup  all-purpose flour
• 3  tablespoons  unsalted butter
• 3  tablespoons  vegetable oil
• 1/4  cup  lemon juice
• 1/2  cup  white wine
• 1/4  cup  capers, rinsed

Preparation

Preheat oven to 200°F. Sprinkle chicken with salt and pepper and dredge in flour. Warm 1 Tbsp. butter and 2 Tbsp. oil in a large skillet over medium-high heat until butter foams. Add 2 chicken breast halves; cook until browned, 3 minutes. Flip chicken; cook until firm and browned on other side, 3 minutes longer. Transfer to a platter and loosely cover with foil.

Add 1 Tbsp. butter and 1 Tbsp. oil to skillet and repeat with remaining chicken. Add to platter, cover and place in oven.

Add lemon juice and wine to skillet and bring to a boil, scraping up browned bits from bottom of pan. Boil, stirring occasionally, until thickened, 5 minutes. Remove from heat; stir in capers and remaining 1 Tbsp. butter. Cook, stirring, until butter melts. Season with salt and pepper. Pour sauce over chicken and serve.

Nutritional Information

Calories:

387

Fat:

18g (sat 7g)

Protein:

41g

Carbohydrate:

10g

Fiber:

1g

Cholesterol:

122mg

Sodium:

010mg