4 Serves
30 Mins
Pat the chicken breasts dry with paper towels and season both sides with salt and pepper.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
126 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
24 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
34 µg / 400 µgCalcium
99 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
74 mg / 420 mgPhosphorus
459 mg / 1,250 mgPotassium
823 mg / 4,700 mgSodium
228 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
57 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
7 g / 20 gCholesterol
175 mg / 300 mgCaffeine
0 mgNet Carbs
2 gAlcohol
0 g
Heat olive oil in a skillet over medium heat. Add the minced garlic, capers, anchovies, and red pepper flakes, sautéing until the anchovies dissolve into the oil.
Add the chicken to the skillet and cook for approximately 3 minutes per side until golden brown and cooked through. Remove the chicken and set aside on a plate.
Add butter to the skillet and use a wooden spoon to scrape up the browned bits from the bottom. Stir in the fresh lemon juice and adjust seasoning with additional salt, pepper, or pepper flakes to taste.
Return the chicken to the pan for one minute to warm through, then serve garnished with fresh flat leaf parsley.
7
g1
g5
g
.jpg&w=3840&q=75)