Sautéed chicken with lemon-caper sauce
2
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Capers add enough saltiness to this dish so there's no need to add actual salt to the recipe.
Ingredients
All-purpose flour
¼ cup(s)
Black pepper
¼ tsp
Uncooked skinless boneless chicken thigh
20 oz
Olive oil
2 tsp
Reduced sodium chicken broth
1 cup(s)
Fresh lemon juice
2 Tbsp
Capers
1½ Tbsp
Fresh parsley
1 Tbsp
Instructions
1
Combine flour and pepper on sheet of wax paper or in a shallow bowl. Coat chicken with flour mixture.
2
Heat oil in large skillet over medium heat. Add chicken to skillet and cook, turning once, until browned and cooked through, about 10 minutes. Transfer to plate.
3
Add broth to skillet and bring to boil, stirring to scrape up browned bits from bottom of pan. Cook until broth is reduced slightly, about 3 minutes. Return chicken to skillet. Reduce heat to low and simmer, covered, until chicken is heated through, about 2 minutes. Stir in lemon juice and capers. Sprinkle with parsley.
4
Divide chicken evenly among 4 plates. Drizzle with sauce.
5
Serving size: 1 chicken thigh and 1½ tbsp sauce
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