Lemon chicken with capers and green beans
1
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ingredients
All-purpose flour
¼ cup(s)
Uncooked bone-in skinless chicken thigh
450 gm, edible part, fat trimmed
No-salt-added chicken stock
1 cup(s)
Fresh lemon juice
1½ tbsp(s)
Capers
1 tbsp(s), rinsed and drained
String beans
300 gm
Cooking spray
5 spray(s)
Instructions
1
Sprinkle flour over a large plate and season well with pepper. Dust both sides of chicken with seasoned flour, shaking off any excess.
2
Lightly spray a large non-stick frying pan with cooking spray and heat over medium-high heat. Cook chicken in 2 batches, for 3-4 minutes on each side or until browned, lightly spraying pan with cooking spray between batches. Remove from pan.
3
Pour stock into same pan and use a wooden spoon to scrape up any crispy bits from base of pan. Bring to a simmer. Return chicken to pan, cover and simmer for about 3 minutes or until chicken is cooked through. Stir in lemon juice and capers and cook for a further 30 seconds.
4
Meanwhile, boil, steam or microwave beans until just tender and drain. Divide chicken and pan juices among 4 plates. Serve with beans and season with salt and pepper.
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