Photo of Sauteed chicken with lemon-caper sauce by WW

Sauteed chicken with lemon-caper sauce

Points® value
Total Time
20 min
5 min
15 min


Plain White Flour

30 g

Black pepper

1 pinch

Chicken Thigh, Skinless, Boneless, raw

4 individual, medium

Olive Oil

2 teaspoon(s)

Chicken stock cube(s)

½ cube(s), 240ml

Lemon Juice, Fresh

2 tablespoon(s)

Capers, in Brine

1½ tablespoon(s)

Parsley, fresh

1 tablespoon(s)


½ medium, Sliced


  1. On a sheet of baking paper combine the flour and pepper, then coat the chicken with the mixture. Set aside.
  2. Place a large frying pan over medium heat and add the oil. Once heated add the chicken and cook for 5 minutes on each side, or until browned and cooked through. Remove from the pan and set aside.
  3. Add the stock to the pan and bring to a boil, scraping down the browned bits from the bottom of the pan. Cook for 3 minutes, until the sauce has reduced slightly.
  4. Return the chicken to the pan, reduce heat to low and simmer, covered, for 2 minutes, until cooked through. Stir in the lemon juice and capers.
  5. Divide the chicken between 4 plates and drizzle with the sauce. Garnish with the parsley and lemon slices.