Sauteed Chicken Thighs with Lemon and Capers

Serves 4

cooking spray
1/4 cup all-purpose flour
1/4 tsp black pepper
1&1/4 pounds skinless chicken thighs, about 8
1 cup canned chicken broth
2 Tbsp fresh lemon juice
1 1/2 Tbsp capers

1. Coat a 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. Drizzle sauce over chicken thighs to serve.

Served with rice and green beans.

Results: This was very easy to make and very delicious. Very similar to chicken piccata. I'll definitely make this one again.

Recipe from Weight Watchers