• Season chicken with salt and pepper. Dredge in 1 cup flour. In a nonstick skillet, heat oil and butter; sauté chicken 3 minutes per side, in 2 batches if necessary. Remove chicken to a plate. Add 2 tbsp flour to skillet and cook 30 seconds. Add wine and cook 30 seconds, scraping up browned bits from bottom of pan. Stir in broth and lemon rind; simmer 2 minutes. Add chicken and capers to pan; cover and simmer 5 minutes. Remove chicken to a serving platter. Over low heat, whisk in cream cheese until smooth. Spoon sauce over chicken and top with parsley. Serve over mashed potatoes.


Nutrition Facts

451 calories; 17 g total fat; 988 mg sodium. 25 g carbohydrates; 0 g fiber; 38 g protein;