A quick sauce made with leeks, lemon and capers gives this chicken breast recipe bright Italian flavor. Serve with farro or capellini, steamed broccoli and a glass of crisp pinot grigio. Save the unused chicken tenders in an airtight container in your freezer for up to 3 months. Once you have enough, thaw them out for another use.

Julia Clancy
Source: EatingWell Magazine, September/October 2018
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Ingredients

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Directions

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  • Remove and reserve chicken tenders (if attached) for another use. Slice each breast in half horizontally to make 4 pieces total. Place on a cutting board and cover with a large piece of plastic wrap. Pound with the smooth side of a meat mallet or a heavy saucepan to an even thickness of about 1/4 inch. Sprinkle with 1/4 teaspoon each salt and pepper. Place flour in a shallow dish and dredge the cutlets to coat both sides, shaking off excess. (Discard remaining flour.)

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  • Heat 2 tablespoons oil in a large skillet over medium-high heat. Add 2 pieces of chicken and cook, turning once, until evenly browned and cooked through, 2 to 3 minutes per side. Transfer to a large serving plate and tent with foil to keep warm. Repeat with the remaining chicken.

  • Add the remaining 1 tablespoon oil, leek and shallot to the pan. Cook, stirring occasionally, until just softened, 1 to 2 minutes. Add lemon juice; bring to a boil. Cook, scraping up any browned bits from the bottom of the pan, until the lemon juice is reduced by about half, about 45 seconds. Add broth, zest, capers and the remaining 1/4 teaspoon salt and pepper. Cook, stirring, until the sauce is reduced by about half, 4 to 7 minutes. Remove from heat; stir in butter. Serve the sauce over the chicken.

Nutrition Facts

279.3 calories; protein 25g 50% DV; carbohydrates 7.5g 2% DV; exchange other carbs 0.5; dietary fiber 1.1g 4% DV; sugars 1.4g; fat 16.5g 25% DV; saturated fat 4.1g 21% DV; cholesterol 70.3mg 23% DV; vitamin a iu 296IU 6% DV; vitamin c 9.7mg 16% DV; folate 15.7mcg 4% DV; calcium 28mg 3% DV; iron 1.8mg 10% DV; magnesium 28.6mg 10% DV; potassium 305.7mg 9% DV; sodium 417.2mg 17% DV.

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Rating: 5 stars
01/31/2019
So delicious and easy to make! Read More