Sautéed Chicken Thighs With Lemon and Capers – Ww 5 |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Based on a recipe from the November 28-December 4, 2010 WeightWatchers weekly reader. It says, “The chicken is tender and juicy and the sauce has a great salty-savory thing going on. A nice, easy recipe any time of year.” My DH and I both love the caper and lemon flavor combination. Yields 2 chicken thighs, 3/4 cup string beans, and about 1 1/2 tablespoons sauce per serving. Ingredients:
cooking spray, 1 spray |
1/4 cup all-purpose flour |
1/4 teaspoon black pepper |
1 1/4 lbs boneless skinless chicken thighs, about 8 thighs |
1 cup canned chicken broth |
2 tablespoons fresh lemon juice |
1 1/2 tablespoons capers |
3 cups string beans, steamed (or roasted) |
Directions:
1. Spray a 12-inch nonstick skillet with cooking spray and set over medium-high heat.
2. In small bowl, whisk together flour with pepper. Coat chicken with flour.
3. Brown chicken in a single layer in prepared skillet until golden on bottom, about 6 minutes. Turn chicken and brown on the other side, about 4 more minutes. Remove chicken from skillet and set aside. Note: you may have to brown the chicken in two batches.
4. Pour broth into hot skillet and scrape up any browned bits with a wooden spoon. Return chicken to skillet, cover, and reduce heat to low. Simmer until heated through, about 3 minutes.
5. Stir in lemon juice and capers and heat for 30 seconds.
6. Serve green beans on the side.
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