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Prep 25min
Total25min
Ingredients6
Servings4
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Ingredients
4
boneless skinless chicken breast halves
1/2
teaspoon lemon-pepper seasoning
3
tablespoons butter
1
tablespoon All-Purpose Flour
1/2
cup dry white wine
2
tablespoons drained capers (from 3-oz. jar)
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Steps
1
Heat grill. Sprinkle chicken with lemon-pepper seasoning.
2
When ready to grill, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 12 to 15 minutes or until chicken is fork-tender and juices run clear, turning once.
3
Melt 1 tablespoon of the butter in small saucepan over medium heat. Stir in flour; cook and stir 1 minute. Stir in wine and capers; cook 2 minutes or until mixture is slightly thickened, stirring constantly. Remove from heat; stir in remaining 2 tablespoons butter. Serve sauce over chicken.
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To broil chicken, place on broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning once.
Capers have a sharp lemony-pickled flavor (they are sun-dried and packed in vinegar brine) that perks up sauces and salads such as tuna salad, potato salad and egg salad. Italian and Spanish capers are pea and olive-sized, respective. The smallest and the finest capers are the tiny "nonpareils" from Southern France. Choose small capers for this recipe.
Use a dry white wine such as Chenin Blanc or Chardonnay for the cape sauce.
For an easy side dish, brush zucchini halves, summer squash and tomato halves with olive oil; sprinkle with desired seasonings. Grill the vegetables until crisp-tender.
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Nutrition Facts
Serving Size:1 Serving
Calories
240
Calories from Fat
110
Total Fat
12g
18%
Saturated Fat
6g
30%
Cholesterol
95mg
32%
Sodium
350mg
15%
Total Carbohydrate
2g
1%
Dietary Fiber
0g
0%
Sugars
0g
Protein
27g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
4 Very Lean Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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