Parmesan Chicken With Capers

By Marian Burros

Published October 6, 1990

Total Time
20 minutes
Rating
4(39)
Comments
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Featured in: Lifestyle: Sunday Menu; Potatoes, Then a Bit Of Chicken

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Ingredients

Yield:3 servings

  • 1 pound skinnned and boned chicken breasts

  • 1 teaspoon olive oil

  • ½ teaspoon minced garlic in oil

  • ¼ cup dry white wine

  • 2 teaspoons capers, rinsed

  • Freshly ground black pepper to taste

  • 2 tablespoons grated Parmesan cheese

Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)

1 gram carbs; 115 milligrams cholesterol; 238 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 7 grams fat; 187 milligrams sodium; 36 grams protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Saute the chicken in hot oil in a nonstick pan. When the chicken is brown on both sides, stir in the garlic, and cook for 10 seconds.

  2. Step 2

    Add the wine, capers and pepper. Cover, and simmer 8 to 10 minutes.

  3. Step 3

    Sprinkle the cheese over the chicken, cover, and allow the cheese to melt, about 1 minute.

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4 out of 5
39 user ratings
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