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Sauteed Chicken Thighs With Lemon And Capers

2011 March 7
by Pamela

This is a new recipe I tried this week, which was in my weight watchers literature.  We really liked it, especially the sauce.

Serves 4.  5 pp per serving.

cooking spray

1/4 c flour (we used gluten free with fine results, but I think I would skip this step next time)

1/4 t pepper

1 1/4 boneless, skinless thighs, about 8 thighs (this would be great and easier with breasts or fish too)

1 c canned chicken broth

2 T lemon juice

1 1/2 T capers

Sprinkle pepper over the chicken, then the flour.  Spray the pan, put it on medium high heat and brown the chicken.  Remove the chicken from heat, scrape up brown bits and add broth, heating to simmer.  Add lemon juice and capers, heat through, add the chicken back in and cook through.  I microwaved the chicken while making the sauce since everyone was STARVING.  Well, maybe just me. 

I served it with broccoli and green beans the first day and the girls liked the sauce so well the requested it on their veggies too.

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2 Responses leave one →
  1. Jennifer D. permalink
    March 21, 2011

    I made this recipe also, but the chicken thighs were really strange to cook with (i only cook with white meat). I think i will give it another try with breasts, since i have no other use for capers at this time.

    • Pamela permalink*
      March 21, 2011

      I make tuna fish salad using ff cottage cheese and capers with mustard – it’s so good. But I will definitely make this recipe again with chn breasts and fish.

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