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Sautéed Chicken Thighs With Lemon and Capers – Ww 5

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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, ¾ cup string beans, and about 1 ½ tablespoons sauce per serving.”

Ingredients Nutrition


  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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