2 10-ounce chicken breast cutlets
Sea salt and black pepper
2 tablespoons self-rising flour
2 Tablespoons olive oil
2 garlic cloves, minced
1/2 cup chicken broth
2 Tablespoons lemon juice and grated zest reserved for garnish
1 teaspoon white wine vinegar
1 tablespoon capers, drained and rinsed
1 tablespoon unsalted butter
Dredge chicken in 1 tablespoon of flour that has been seasoned with salt and pepper.
Place 1 tablespoon of olive oil in a sauté pan, add the chicken breast cutlets and cook on
medium heat for about five minutes each side or until the chicken is cooked completely. Remove chicken from pan.
Stir together the chicken broth, flour and lemon juice. Add 1 tablespoon of olive oil and minced
garlic to the sauté pan and cook on medium heat for two minutes. Sauce will begin to thicken.
Add the vinegar and capers. Whisk in the butter and simmer for 2 more minutes.
Place chicken on serving dish and drizzle with the sauce, garnish with lemon zest.
Protein 25 grams
Carbohydrates 4 grams
Sodium 326 milligrams
Cholesterol 80 milligrams
Saturated Fat 3 grams
Total Fat 9.5 grams