Vikalinka · by Julia Frey of Vikalinka★ 5.0 (4)
Chicken Paillard in Sherry Caper Sauce
NUTRITION · PER SERVING20M COOK
CAL 30%·PRO 100%
CARBS 24G15% OF CAL
6G FIBER0G ADDED0G INTRINSIC7G OTHER11G TOTAL SUGAR
FAT 25G37% OF CAL
3G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Thin-pounded chicken breasts pan-fried and finished with a tangy sherry caper sauce. Elegant and quick, ready in under 20 minutes.
mainfrenchchicken🍳 skilletgluten free
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Nutrition & ingredients
Ingredients
serves 2- 1 tbsp olive oil
- 2 chicken breasts cut in half making 4 cutlets
- 3 tbsp butter, divided
- 2 shallots
- 1 clove garlic
- 60ml/1/4cup dry sherry
- 1 orange, 1/2 orange juiced, the other half sliced
- 4 tbsp capers
- salt to taste
- fresh flat leaf parsley, chopped
At a glance
PER SERVING · TIME 20M
CAL 30%·PRO 100%
CARBS 24G15% OF CAL
6G FIBER0G ADDED0G INTRINSIC7G OTHER11G TOTAL SUGAR
FAT 25G37% OF CAL
3G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 1025mg
- Total sugar
- 11g
- Added sugar
- ≥1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1277mg
- Calcium
- 113mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1025MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.