Jump in the Pan Chicken

Chicken breasts are bashed flat, floured, fried, and finished with a white wine, caper, and garlic sauce.

Chicken Dinner Quick Lunch High Protein

Estimated Nutrition

Calories

275.6

kcal / serving

1102.3 kcal total

Carbs

per serving

24.1 g total

Fat

13.1g

per serving

52.4 g total

Protein

27.6g

per serving

110.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Capers

Well-rinsed

Dairy

tbsp

Butter

Fruits

tbsp

Lemon Juice

GrainsCereals

tbsp

Plain Flour

Liquids

125

Dry White Wine

Meat

piece

Chicken Breast

140g each, skinless

NutsSeeds

tsp

Sea Salt

To taste

tsp

Black Pepper

Freshly ground, to taste

clove

Garlic

Crushed

piece

Bay Leaves

tbsp

Flat leaf Parsley

OilsFats

tbsp

Olive Oil

Method

Heat the olive oil and butter in a frying pan.

Bash the chicken breasts flat between sheets of cling film.

Mix the flour with sea salt and black pepper.

Tear the chicken into pieces and toss them in the seasoned flour.

Fry the chicken until cooked through and remove from the pan.

Add garlic, bay leaves, capers, and wine to the pan.

Stir in the lemon juice and parsley leaves.

Drizzle the sauce over the chicken and serve.