March 5, 2011

Lemon Caper Chicken Thighs

So I've been a little preoccupied. Can you blame me? With these 12.5lbs of deliciousness hanging around, it's a little hard to get anything done! Eli is scrumptious and just the sweetest most mellow baby ever. Just like his daddy.

As it turns out, cooking and baking one-handed while bouncing around a baby and singing "Old MacDonald..." isn't as easy as you'd think! Most of the dinners I have thrown together over the past few weeks have either been an old favorite that I knew by heart, or a bunch of odds and ends. However, I did go back to Weight Watchers, so you'll see a lot more of their recipes on here.

This newest addition is chicken thighs sauteed in a lemon-caper sauce. Very easy, and very delicious! I had some boneless skinless thighs to use up, and this recipe popped out at me because we love capers in just about everything. The final sauce was nice and tart from the lemon, and each bite of caper gave off a really good salty contrast. I will definitely make this one again!

Lemon Caper Chicken Thighs
adapted from Weight Watchers

1 spray(s) cooking spray
1/4 cup(s) all-purpose flour
1/4 tsp black pepper
1 1/4 pound(s) skinless chicken thigh(s), about 8 thighs (buy regular ones, take the skin off)
1 cup(s) canned chicken broth
2 Tbsp fresh lemon juice
1 1/2 Tbsp capers (I used at least 3TBS)

3 cup(s) uncooked string beans, steamed or roasted, as your side dish

Coat a 12-inch nonstick skillet with cooking spray; set over medium-high heat.

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.)

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. Yields 2 chicken thighs, 3/4 cup string beans and about 1 1/2 tablespoons sauce per serving.

6 pointsplus per serving


Momof1 said...Best Blogger Tips[Reply to comment]Best Blogger Templates

he's a cutie! Just wait until he's mobile! When they're mobile and getting into everything, makes cooking & baking a lot more challenging! Let the fun times begin! Your recipe looks good too = )

Ruth H. said...Best Blogger Tips[Reply to comment]Best Blogger Templates

Eli is beautiful! What a wonderful distraction! The chicken sounds good too, but the boy is the best!

Anonymous said...Best Blogger Tips[Reply to comment]Best Blogger Templates

Beth, I don't see your email, but on the subject of chicken (not babies): I made Smitten Kitchen's dijon chicken for a dairy-averse friend using almond milk and it was fabulous.