This recipe was in our weekly Weight Watchers pamphlet so I had everything on hand and gave it a shot. Well, all ingredients except for the capers and chicken thighs — but I did have chicken breasts so I went ahead and substituted those for the thighs. Now I’ll be honest and say I wouldn’t even know where to find the capers in my grocery store but I’ll find them some day and try this recipe as intended. As I prepared it was pretty good as well.
I also made Balsamic Green Beans to go with this because you know I like me some green beans.
Sautéed Chicken Thighs with Lemon and Capers
1 spray(s) cooking spray
1/4 cup(s) all-purpose flour
1/4 tsp black pepper
1 1/4 pound(s) skinless chicken thigh(s), about 8 thighs (or skinless chicken breasts)
1 cup(s) canned chicken broth
2 Tbsp fresh lemon juice
1 1/2 Tbsp capers (I omitted)
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.
Balsamic Green Beans
1 lb fresh green beans, ends snapped off
2 tsp olive oil
2 Tbsp balsamic vinegar
Salt and pepper to taste
Preheat oven to 400 degrees. Place green beans in a casserole dish. Drizzle olive oil and balsamic vinegar over green beans. Toss to coat. Season with salt and pepper. Place in oven and and cook for 20-25 minutes.