Friday, February 25, 2011

Sautéed Chicken Thighs with Lemon and Capers

This is our version of Chicken Piccata, an Italian favorite.  It’s fresh, lite, savory and easy to prepare.  The Thigh meat is so tender and juicy.  You’ll love this dish any time of the year.

From our kitchen to yours.  Enjoy the adventure.


Sauteed Chicken Thighs with Lemon and Capers
1 spray, Cooking Spray

¼ cup All Purpose Flour, we use Whole Wheat flour.

¼ tsp Black Pepper, freshly ground

1 ¼ pounds Chicken Thighs, skinless

1 cup canned Chicken broth

2 Tbsp Lemon juice, freshly squeezed

1 ½ Tbsp Capers

3 cups uncooked String Beans, steamed


Coat a 12 inch nonstick skillet with Cooking Spray; set over medium-high heat.

In a small bowl, combine the Flour with Black Pepper, sprinkle over the Chicken Thighs. Brown the Chicken, in a single layer, in the prepared skillet until golden on the bottom, about 6 minutes; flip and brown the other side, about 4 minutes more. Remove Chicken from the skillet and set aside.

Pour the Broth into the skillet to deglaze. Scrape up any browned bits with a wooden spoon.  Return the Chicken to the skillet, cover and reduce heat to low.  Simmer until heated through, about 3 minutes.

Stir in Lemon juice and Capers, heat for about 30 seconds, serve.

Yields 2 Chicken Thighs, ¾ cups String Beans and about 1 ½ Tablespoons of sauce per serving.  Makes 4 servings.  PointsPlus value per serving is 6. Prep time is 10 minutes. Cooking time is 20 minutes. Level of difficulty is Easy.

Weight Watchers and PointsPlus are registered trademarks of Weight Watchers Intl. Inc.

Recipes shown may not be exactly the same as those found on any website. Judy and I tend to "tweak" each recipe we feature, to some degree, incorporating our own unique tastes and ideas. PointsPlus values, however, are accurate. 

Photo by Barry Baruh

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