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Lemon Chicken Cutlets

 
One serving costs about $1.91

$1.91 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 lunch,main course,main dish,dinner
spoonacular Score:40%

Spoonacular Score: 40%

 

Lemon Chicken Cutlets might be just the main course you are searching for. One serving contains 349 calories, 25g of protein, and 22g of fat. For $1.91 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. Only a few people made this recipe, and 1 would say it hit the spot. If you have coarse salt, juice of lemon, olive oil, and a few other ingredients on hand, you can make it. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 42%. This score is solid. Try Lemon Chicken Cutlets, Lemon-Sage Chicken Cutlets, and Chicken Cutlets With Bacon, Rosemary and Lemon for similar recipes.

Ingredients

Servings:
0.13 tsps
0.13 tsps black pepper
black pepper
0.25 cup
0.25 cup butter
butter
3 Tbsps
3 Tbsps capers
capers
4
4  skinless boneless chicken breast halves
skinless boneless chicken breast halves
some
some coarse salt
coarse salt
0.5 cup
0.5 cup dry white wine
dry white wine
0.25 cup
0.25 cup flour
flour
1
1  lemon (juice)
lemon (juice)
2 Tbsps
2 Tbsps olive oil
olive oil
0.13 tsps black pepper
0.13 tsps
black pepper
0.25 cup butter
0.25 cup
butter
3 Tbsps capers
3 Tbsps
capers
4  skinless boneless chicken breast halves
4
skinless boneless chicken breast halves
some coarse salt
some
coarse salt
0.5 cup dry white wine
0.5 cup
dry white wine
0.25 cup flour
0.25 cup
flour
1  lemon (juice)
1
lemon (juice)
2 Tbsps olive oil
2 Tbsps
olive oil

Equipment

plastic wrap
plastic wrap
frying pan
frying pan
plastic wrap
plastic wrap
frying pan
frying pan


Instructions

  1. Place chicken breasts between two sheets of plastic wrap; pound with a mallet to an even thickness. In a shallow dish, combine flour with a generous amount of salt and pepper. Dredge chicken in the flour mixture, tapping off excess; set aside.
  2. Heat 2 tablespoons butter and the oil in a large skillet over medium-high heat until the butter is foamy. Add chicken, and cook for 2 minutes. Turn, and cook for 2 minutes more. Remove chicken from pan, and keep warm. Pour off any excess fat.
  3. Add wine, the remaining 2 tablespoons butter, the capers, and lemon juice. Cook, swirling the pan to melt the butter, until reduced and slightly thickened, about 2 minutes. Pour over chicken, and serve immediately.
  4. This recipe yields 4 servings.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.91
Ingredient
¼ cups butter
3 tablespoons capers
4 skinless boneless chicken breast halves
½ cups dry white wine
¼ cups flour
1 lemon (juice)
2 tablespoons olive oil
Price
$0.49
$0.93
$4.01
$1.63
$0.04
$0.20
$0.33
$7.63

Tips

Health Tips

  • If you are cooking with wine, be aware that the amount of alcohol that evaporates could be much less than you think. In fact, researchers found that anywhere between 4 and 49 percent of the alcohol in a dish might remain depending on the cooking method, length of cooking, etc. If you're concerned about the amount of alcohol you're consuming, keep an eye on how much wine is going into your dish!

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Sea salt is not healthier than table salt, contrary to what you may have heard. Sea salt is usually 97.5% sodium chloride (same as regular old table salt) and the minerals accounting for the rest are too insignificant to make a difference?unless you plan on consuming sea salt by the pound, in which case the health benefits from the minerals will definitely be outweighed by the negative effects of all the sodium you are consuming!

  • get more health tips

Price Tips

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Don't have any wine in the house? Red wine vinegar and white wine vinegar can be used to deglaze pans. Chicken/beef broth or grape juice can also be used in place of wine in a pinch, especially if a recipe only calls for a small amount.

  • Whether packed in salt or brine, it's a good idea to rinse capers to remove some excess salt. In case you're wondering what the difference between capers and caper berries is, capers are flower buds, while caper berries are the product of the same flower buds being allowed to mature and produce fruits (i.e. the caper berries!) Most sources say the two are not interchangeable, as they differ in both size and flavor.

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
348k Calories
25g Protein
21g Total Fat
7g Carbs
7% Health Score
Limit These
Calories
348k
17%

Fat
21g
33%

  Saturated Fat
8g
56%

Carbohydrates
7g
3%

  Sugar
0.53g
1%

Cholesterol
102mg
34%

Sodium
594mg
26%

Alcohol
3g
17%

Get Enough Of These
Protein
25g
50%

Vitamin B3
12mg
62%

Selenium
39µg
56%

Vitamin B6
0.87mg
44%

Phosphorus
255mg
26%

Vitamin B5
1mg
17%

Potassium
462mg
13%

Vitamin E
1mg
11%

Vitamin B2
0.17mg
10%

Vitamin B1
0.14mg
9%

Magnesium
36mg
9%

Vitamin A
397IU
8%

Vitamin K
7µg
7%

Manganese
0.12mg
6%

Iron
1mg
6%

Folate
22µg
6%

Vitamin C
4mg
5%

Zinc
0.78mg
5%

Vitamin B12
0.25µg
4%

Copper
0.07mg
3%

Vitamin D
0.33µg
2%

Fiber
0.44g
2%

Calcium
16mg
2%

covered percent of daily need

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