Chicken In Lemon Caper Sauce Weight Watchers Recipe 435 Food

SAUTéED CHICKEN WITH LEMON-CAPER SAUCE

Steps:

• Combine flour and pepper on sheet of wax paper. Coat chicken with flour mixture.
• 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.
• 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.
• Divide chicken evenly among 4 plates. Drizzle with sauce.
• Serving size: 1 chicken thigh and 1½ tbsp sauce

SAUTéED CHICKEN THIGHS WITH LEMON & CAPERS

Steps:

• 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.

LEMON CAPER CHICKEN

Steps:

• In a small dish, combine flour and pepper. Lightly coat chicken in flour, shaking off any excess. Set aside. Heat olive oil in large fry pan over medium heat. Add chicken and cook for about 5 minutes on each side or until golden. Remove chicken and set aside. Add onion and lemon juice to pan and cook for about 2 minutes, stirring often. Add garlic, vegetable broth, capers, lemon zest and sugar and cook for about 2 minutes more. Reduce heat to low; return chicken to pan. Cover with a lid and simmer for about 10 minutes, turning chicken once. Be careful not to boil. Add parsley and Benefiber®, mixing well.
• *Read product label before recipe preparation.

CHICKEN IN LEMON-CAPER SAUCE - WEIGHT WATCHERS RECIPE - (4.3/5)

Steps:

• Mix together flour and salt in pie plate. Dip chicken in seasoned flour, shaking off excess. Heat oil in large nonstick skillet over medium-high heat. Add chicken, in batches, and cook until browned and cooked through, about 3 minutes per side; transfer to plate. Add broth, lemon juice, and capers to the skillet; bring to a boil over medium heat. Reduce heat and simmer until slightly reduced, about 2 minutes. Return chicken to skillet and cook, turning to coat, until heated through, about 2 minutes. Transfer chicken to platter. Remove skillet from heat: add butter and parsley. Pour over chicken and serve.

CHICKEN WITH LEMON-CAPER SAUCE

Steps:

• In a large skillet coated with cooking spray, cook and stir garlic over medium heat for 2-3 minutes or until browned.
• Add chicken, sprinkle with salt and pepper.
• Cook for 4-5 minutes on each side or until juices run clear.
• Remove and keep warm.
• In a small bowl, combine 3/4 cup water, broth, butter-flavored sprlinkles, lemon juice and bouillon.
• Add to the Skillet.
• Combine cornstarch and remaining water until smooth.
• Gradually stir into skillet.
• Bring to a boil; cook and stir for 2 minutes or until sauce is thickened.
• Stir in capers and oil.
• Add chicken; turn to coat.
• Serve chicken with sauce.

LEMON CAPER CHICKEN

Steps:

• Warm oil in large nonstick skillet over medium-high heat. Pat chicken breasts with paper towels to thoroughly dry. Season chicken with salt and pepper, then lightly coat with flour, using about 1 tsp for each breast.
• Lay chicken in skillet; cook 2 to 3 minutes, until golden brown, gently pressing down on breast to ensure equal browning. Reduce heat to medium. Turn breasts; cook 2 to 3 minutes longer, until golden brown and cooked through. Remove breasts to a serving platter.
• Reduce heat to low; add shallots and capers to skillet. Cook 30 seconds, stirring. Add broth and juice, cook 1 minute, until incorporated and thickened, stirring. Stir in parsley, pour sauce over chicken. Serve immediately.

SAUTéED CHICKEN THIGHS WITH LEMON AND CAPERS - WW 5

Steps:

• Spray a 12-inch nonstick skillet with cooking spray and set over medium-high heat.
• In small bowl, whisk together flour with pepper. Coat chicken with flour.
• Brown chicken in a single layer in prepared skillet until golden on bottom, about 6 minutes. Turn chicken and brown on the other side, about 4 more minutes. Remove chicken from skillet and set aside. Note: you may have to brown the chicken in two batches.
• Pour broth into hot 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 and heat for 30 seconds.
• Serve green beans on the side.

CHICKEN WITH LEMON-CAPER SAUCE

Steps:

• In a large skillet coated with cooking spray, cook garlic in oil over medium heat for 1 minute. Add the chicken; sprinkle with salt and pepper. Cook for 5-7 minutes on each side or until a thermometer reads 17-°. Remove and keep warm. , In a small bowl, combine 3/4 cup water, broth, butter-flavored sprinkles, lemon juice and bouillon; add to skillet. , Combine cornstarch and remaining water until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in capers and olive oil. Return chicken to pan; turn to coat. Serve chicken with sauce.

CHICKEN WITH LEMON-CAPER SAUCE

Steps:

• Mix together salt and flour in a small dish or plastic bag, then coat chicken and shake off excess. Heat olive oil in a skillet over medium-high heat. Shake excess flour from chicken, then brown in hot oil until both sides are golden-brown, and the inside has turned white and firm, 3 to 4 minutes per side.
• Remove the chicken, and set aside in a warm place. Pour white wine into the skillet, and allow to boil as you dissolve the cooked bits from the bottom of the pan. Add the lemon juice, and allow to come to a boil, cook for a few minutes until reduced by half.
• Sprinkle the cubed butter into the boiling sauce. Swirl and shake the pan vigorously to dissolve the butter, thus thickening the sauce. The butter must never come to rest, or the sauce will separate and become oily. Once the butter has completely incorporated, remove from heat and stir in capers.
• To serve, pour lemon-caper sauce over the chicken, and serve with a wedge of lemon.

LEMON CAPER SAUCE FOR CHICKEN OR FISH

Steps:

• Put broth and garlic in skillet and bring to a boil, reduce heat and simmer 1-2 minutes til garlic is tender.
• Stir in lemon juice and capers.
• Remove from heat and add butter stir til melted, add parsley.

WEIGHT WATCHERS CHICKEN BREASTS WITH CAPER SAUCE FOR TWO

Steps:

• Bring broth, vinegar garlic, peppercorns and bay leaf to a boil in a small saucepan.
• Reduce the heat and simmer until liquid is reduced to about 3/4 cup and garlic is very tender, 8-9 minutes.
• Discard peppercorns and bay leaf.
• Puree garlic mixture in a blender.
• Sprinkle the chicken with salt and pepper.
• Heat oil in medium nonstick skillet over medium heat.
• Add chicken and cook until browned about 5 minutes on each side.
• Add garlic mixture and capers; partially cover and cook, turning chicken until heated through, 2-3 minutes longer.
• Meanwhile mix butter and flour in a small custard cup to form a paste.
• Stir into sauce until blended and smooth.
• Simmer until the sauce is thickened, about 1 minute.