Sautéed Chicken Thighs with Lemon and Capers
The chicken’s tender and juicy and the sauce has a great salty-savory thing going on. A nice, easy recipe any time of year.
Servings: 0
Ingredients
- 1 spray s cooking spray
- 1/4 cup s all-purpose flour
- 1/4 teaspoon black pepper
- 1 1/4 pound s skinless chicken thigh(s), about 8 thighs
- 1 cup s canned chicken broth
- 2 tablespoons fresh lemon juice
- 1 1/2 tablespoons capers
- 3 cup s uncooked string beans, steamed or roasted
Instructions
- Coat a 12-inch nonstick skillet with cooking spray; set over medium-high heat.
- In a small bowl, combine flour with pepper; sprinkle over chicken. Brown chicken in a single layer in prepared skillet until golden on bottom, about 6 minutes; flip and brown on second side, about 4 minutes more. Remove chicken from skillet; set aside. (If necessary, brown chicken in two batches.)
- Pour broth into 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; heat for 30 seconds. Yields 2 chicken thighs, 3/4 cup string beans and about 1 1/2 tablespoons sauce per serving.
Notes
Recipe By: Weight Watchers
Serving Size: 4
Serving Size: 4
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