Sautéed chicken thighs with lemon and capers
5
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
A quick sear on the flour-coated chicken thighs creates a nice crust that adds wonderful texture to this dish.
Ingredients
Cooking spray
4 spray(s)
All-purpose flour
0.25 cup(s)
Black pepper
0.25 tsp
Uncooked skinless boneless chicken thigh
1.25 pound(s)
Chicken broth
1 cup(s)
Fresh lemon juice
2 Tbsp
Capers
1.5 Tbsp
Uncooked string beans
1 pound(s)
Instructions
1
Coat a 12-inch nonstick skillet with cooking spray; set over medium-high heat.
2
In a small bowl, combine flour with pepper; sprinkle over chicken. Brown chicken in a single layer in prepared skillet until golden on bottom, about 6 minutes; flip and brown on second side, about 4 minutes more. Remove chicken from skillet; set aside. (If necessary, brown chicken in two batches.)
3
Pour broth into skillet and scrape up any browned bits with a wooden spoon. Return chicken to skillet, cover and reduce heat to low; simmer until heated through, about 3 minutes. Stir in lemon juice and capers; heat for 30 seconds.
4
Serving size: 2 chicken thighs, 1/4 of string beans and about 1 1/2 tbsp sauce
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