- Total: 30 min
- Prep: 5 min
- Cook: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 247
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 0 g
- Sugar
- 4 g
- Protein
- 30 g
- Cholesterol
- 84 mg
- Sodium
- 576 mg
- Total: 30 min
- Prep: 5 min
- Cook: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 247
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 0 g
- Sugar
- 4 g
- Protein
- 30 g
- Cholesterol
- 84 mg
- Sodium
- 576 mg
Ingredients
Directions
- Combine flour, tarragon and garlic powder in small bowl.
- Cut each chicken breast into 3 to 4 strips. Coat chicken with 3 tablespoons of flour mixture.
- Heat oil in large skillet over medium-high heat; cook chicken until no longer pink in the center, turning once.
- Whisk broth into remaining flour mixture until well blended.
- Add broth, lemon juice, sugar and capers to skillet; bring to a boil, stirring until thickened. Serve immediately.
