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Sautéed chicken thighs with lemon and capers

1
Points® value
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
Chicken with a lemon and caper-pan sauce is simple and delicious. Serve over regular rice or cauliflower rice to sop up the sauce.

Ingredients

Uncooked skinless boneless chicken thigh

1¼ pound(s), 4 [5-oz] thighs

Table salt

¼ tsp

Black pepper

¼ tsp

All-purpose flour

¼ cup(s)

Olive oil

1 tsp

Shallot

1 large

Chicken broth

1 cup(s)

Lemon zest

1 tsp

Fresh lemon juice

2 Tbsp

Capers

1½ Tbsp, drained

Fresh parsley

1 Tbsp, or chives, chopped, for garnish (optional)

Lemon

4 wedge(s)

Instructions

  1. Sprinkle chicken with salt and pepper. Place flour in a large bowl. Add chicken and turn until coated evenly.
  2. Heat oil in large nonstick skillet over medium heat. Place chicken in skillet and cook until chicken is golden on bottom, about 6 minutes. Turn and cook until cooked through, about 4 minutes longer. Transfer chicken to a plate and keep warm.
  3. Add shallot to same skillet and cook, stirring often, until shallot is softened, about 3 minutes. Add broth and cook, stirring with a wooden spoon to scrape up browned bits from bottom of pan. Stir in lemon zest and juice and capers; cook 30 seconds longer.
  4. Place 1 chicken thigh on each of 4 plates; top evenly with sauce. Sprinkle with parsley, if using. Serve with lemon wedges.
  5. Serving size: 1 chicken thigh and about 3 tbsp sauce

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