Caper Chicken Saute
|Sliced celery||1⁄4 Cup (4 tbs)|
|Sliced onion||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm)|
|Seeded chopped tomatoes||1⁄2 Cup (8 tbs)|
|Boneless skinless chicken breasts||10 Ounce|
|Dry vermouth||1⁄3 Cup (5.33 tbs)|
|Chopped fresh parsley||1 Tablespoon (Optional)|
In 9-inch skillet heat 1 teaspoon margarine over medium heat until bubbly and hot; add celery, onion, and garlic and saute, stirring occasionally, until vegetables are tender.
Add tomatoes and capers and continue sauteing until tomatoes begin to soften, about 3 minutes longer.
Push vegetables to side of skillet and add remaining teaspoon margarine and the chicken and pepper; brown chicken lightly on all sides.
Combine vegetables with chicken, stir in vermouth, and cook until some of the liquid evaporates, about 1 minute.
If desired, sprinkle with parsley just before serving.
Serving size: Complete recipe
Calories 485 Calories from Fat 107
% Daily Value*
Total Fat 12 g18.5%
Saturated Fat 2.4 g12.2%
Trans Fat 0.1 g
Cholesterol 164.4 mg54.8%
Sodium 358.2 mg14.9%
Total Carbohydrates 14 g4.8%
Dietary Fiber 3.1 g12.2%
Sugars 5.9 g
Protein 69 g137.4%
Vitamin A 56.3% Vitamin C 75.1%
Calcium 16% Iron 21.7%
*Based on a 2000 Calorie diet