| Ingredients |
20 oz chicken breast, (5, 4 ox breast)
Salt and pepper
2 tbsp Butter
2 tbsp dry white wine
1 cup chicken broth
2 oz Lemon Jiuce, juice of 2 lemon
1 tbsp capers
1 tbsp sun-dried tomatoes, chopped
1 tbsp Italian parsley leaves, chopped
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| Preparation |
1. Pat dry your chicken and slice into 3rds .Beat down a bit, between 2 pieces of plastic wrap.. Season with salt and pepper.
2. In a hot pan, add butter. Saute your chicken breasts about 2-3 minutes, each side. Remove and place into oven to keep warm.
3. Place pan on medium heat. Put in wine and reduce to about half. Add broth, lemon juice, capers and tomatos. Reduce again by half and then whisk cold butter to thicken the sauce.
4. Plate the chicken, and top with sauce.
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Per Serving: 261 Calories; 9 g Fat; 4 g Sat Fat; 109 mg Cholesterol; 503 mg Sodium; 5 g Carb; 2 g Fiber; 38 g Protein. |
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