Sautéed Chicken Thighs With Lemon and Capers – Ww 5

"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, ¾ cup string beans, and about 1 ½ tablespoons sauce per serving."
 
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photo by Chef floWer photo by Chef floWer
photo by Chef floWer
photo by mersaydees photo by mersaydees
Ready In:
30mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Spray a 12-inch nonstick skillet with cooking spray and set over medium-high heat.
  • In small bowl, whisk together flour with pepper. Coat chicken with flour.
  • 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.
  • 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.
  • Stir in lemon juice and capers and heat for 30 seconds.
  • Serve green beans on the side.

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Reviews

  1. Delicious, quick, and easy!
     
  2. Every single family member who ate this dish really enjoyed the chicken and sauce. I made my own stock so it took longer but if I used stock from a pack it would have been a really quick weekday dish. The flavour was beautiful and my daughter said it was her favourite dish she had for a longer time. Thank you so much for posting your recipe mersaydees
     
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