Rita'S Chicken Piccata

1. Season with salt/pepper.

2. Dust chicken with flour.

3. Saute chicken in oil until lightly browned (2-3 minutes).

4. Remove chicken from pan.

5. Add garlic, saute 1 minute.

6. Add water, base and wine, bring to a boil.

7. Reduce to 1 1/2 cup.

8. Stir in capers and lemon juice.

9. Return to boil and add butter.

10. Add chicken back to pan and warm through.

11. Serve on top of linguine with lotsa sauce and salad.

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Nutrient	Quantity
Total fats	214.7262 g
Protein	159.3215 g
Carbohydrates	30.3032 g
Energy	2663.2777 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.7928 g
Water	811.8268 g
Aspartic acid	14.1361 g
Calcium, Ca	501.9228 mg
Lutein + zeaxanthin	9.15 g
Fiber, total dietary	10.2042 g
Fatty acids, total saturated 22:0	0.1393 g
Carotene, beta	43.438 g
Niacin	73.1374 mg
Vitamin A, RAE	169.6054 g
Arginine	11.1471 g
Riboflavin	1.1181 mg
Tocopherol, beta	0.1188 mg
Fatty acids, total polyunsaturated 15:0	0.0006 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0055 g
Fatty acids, total saturated 20:1	1.0771 g
Glutamic acid	24.5036 g
Sodium, Na	1714.3233 mg
Fatty acids, total saturated 16:1 undifferentiated	4.889 g
Total lipid (fat)	214.7262 g
Manganese, Mn	1.4813 mg
Fructose	0.671 g
Proline	7.2226 g
Fatty acids, total saturated 16:0	29.4186 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0073 g
Sucrose	0.2623 g
Choline, total	463.3303 mg
Sugars, total	1.7488 g
Serine	5.8339 g
Fatty acids, total saturated 10:0	0.0122 g
Fatty acids, total saturated 18:0	7.6214 g
Fatty acids, total saturated 20:4 undifferentiated	0.3412 g
Vitamin B-6	3.7802 mg
Selenium, Se	113.6248 g
Ash	15.8145 g
Vitamin D	108.8623 IU
Fatty acids, total saturated 18:1 undifferentiated	114.6779 g
Pantothenic acid	6.1887 mg
Phenylalanine	6.4016 g
Copper, Cu	1.941 mg
Betaine	59.9823 mg
Thiamin	1.6072 mg
Retinol	163.2934 g
Methionine	4.3598 g
Iron, Fe	8.8092 mg
Carbohydrate, by difference	30.3032 g
Phosphorus, P	1870.7175 mg
Folate, total	139.4836 g
Tocopherol, gamma	1.3046 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.068 g
Alanine	8.9141 g
Cholesterol	435.4492 mg
Valine	7.8355 g
Fatty acids, total saturated 18:2 undifferentiated	41.035 g
Glycine	9.4532 g
Glucose (dextrose)	0.6039 g
Fatty acids, total saturated 14:0	0.654 g
Zinc, Zn	9.8147 mg
Isoleucine	7.9219 g
Fatty acids, total saturated 12:0	0.0686 g
Fatty acids, total polyunsaturated	43.8052 g
Fatty acids, total saturated 14:1	0.0012 g
Fatty acids, total polyunsaturated 17:1	0.135 g
Leucine	11.6648 g
Vitamin A, IU	699.8912 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0685 g
Folate, DFE	139.4836 g
Tryptophan	1.9635 g
Vitamin C, total ascorbic acid	25.8258 mg
Phytosterols	263.448 mg
Fatty acids, total polyunsaturated 18:1 c	0.0024 g
Fatty acids, total saturated 20:0	0.4471 g
Tyrosine	5.3253 g
Vitamin B-12	2.3133 g
Vitamin K (phylloquinone)	77.7096 g
Fatty acids, total saturated	39.2054 g
Histidine	4.724 g
Fatty acids, total monounsaturated	121.1393 g
Threonine	6.5777 g
Folate, food	139.4836 g
Fatty acids, total polyunsaturated 17:0	0.0238 g
Vitamin D (D2 + D3)	2.7216 g
Cryptoxanthin, beta	2.44 g
Vitamin E (alpha-tocopherol)	17.8807 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1361 g
Fatty acids, total trans	0.7144 g
Magnesium, Mg	281.9253 mg
Lysine	12.2506 g
Potassium, K	1954.0066 mg
Cystine	2.1883 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
White wine	1 cup	0	0	0
Butter	6 tablespoons	513	23.571	43.2
Lemon juice	4 tablespoons	13.42	4.209	0.1464
Olive oil	8 tablespoons	954.72	0	108
Chicken breast	1.5 1/2	1170.2697	0	62.936
Water	1 cup	0	0	0
flour	0	0	0	0
Garlic Clove	5	0	0	0
salt pepper	0	0	0	0
caper	6 tablespoons	11.868	2.5232	0.4438
chicken base	1 teaspoon	0	0	0