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.

• Ready In: 30 mins
• Serves: 4

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.