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

Honeyed Lemon-Dijon Vinaigrette Pork Chops

Serves 4 (this made enough marinade for four pork chops, a salad for two, and extra dressing to use for a salad the next day. It makes a lot!)

1/4 cup chopped fresh dill (I used about 1 tablespoon dried)
1/4 cup white wine vinegar
2 tablespoons chopped red onion
2 tablespoon capers
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
1 teaspoon salt
4 teaspoons honey
2 teaspoons Dijon mustard
3/4 teaspoon freshly ground black pepper
1/2 teaspoon hot pepper sauce
2 garlic cloves, minced
1/3 cup boiling water (I have no idea why it needs to be boiling??)
1/4 cup extravirgin olive oil
4 pork loin chops

1. Combine first 12 ingredients in a blender; process until mixture is smooth. Add water and olive oil; process until well combined.

2. Marinade pork chops in vinaigrette before grilling.

Served with couscous and salad (using the above marinade)

Results: This was actually a recipe for just the dressing, but I thought I would try it on pork. It made a delicious tasting pork chop, but as a dressing for a plain salad, it wasn't that good. (I did use the rest of the marinade as a dressing for a salad with leftover salmon, and it was much better!) I did not use a blender, but I did finely chop everything.

I think most of the ingredients are things you would more than likely have in your pantry, so it may be a good last-minute way to spice up grilled meat.