Healthy Lifestyle Diets Healthy Low-Carb Recipes Low-Carb Main Dish Recipes Low-Carb Chicken Recipes Chicken with Lemon-Caper Pan Sauce 5.0 (2) 1 Review 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. By Julia Clancy Updated on July 10, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Total Time: 35 mins Servings: 4 Yield: 4 servings Nutrition Profile: Egg Free Healthy Aging High-Protein Low Added Sugars Low Carbohydrate Low-Calorie Nut-Free Soy-Free Jump to Nutrition Facts Ingredients 2 8-ounce boneless, skinless chicken breasts ½ teaspoon salt, divided ½ teaspoon ground pepper, divided ¼ cup white whole-wheat flour 3 tablespoons extra-virgin olive oil, divided ½ cup thinly sliced leek 2 tablespoons sliced shallot 1 tablespoon lemon zest ¼ cup lemon juice 1 cup low-sodium chicken broth 1 tablespoon capers 1 tablespoon butter Directions 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.) 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. Rate it Print Nutrition Facts (per serving) 279 Calories 17g Fat 8g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 279 % Daily Value * Total Carbohydrate 8g 3% Dietary Fiber 1g 4% Total Sugars 1g Protein 25g 50% Total Fat 17g 21% Saturated Fat 4g 21% Cholesterol 70mg 23% Vitamin A 296IU 6% Vitamin C 10mg 11% Folate 16mcg 4% Sodium 417mg 18% Calcium 28mg 2% Iron 2mg 10% Magnesium 29mg 7% Potassium 306mg 7% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved