Weight Watchers Chicken Breasts With Caper Sauce For Two 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

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.

MIDDLE EASTERN OLIVE CHICKEN STEW WW WEIGHT WATCHERS

Steps:

• Cut chicken into bite size pieces.
• Spray a large pot or Dutch oven with non-fat cooking spray and set over medium high heat.
• Brown chicken and remove chicken and set aside
• Add in garlic and onion and sauté, stirring constantly, until tender, about 5 minute.
• Return chicken to pan, and sprinkle with cumin, paprika, turmeric, cinnamon, nutmeg, salt, & pepper.
• Add in potatoes, tomatoes, and 1-2 cups of broth (use enough broth to cover all the chicken and potatoes).
• Cover and simmer over low heat for 25-30 minutes, stirring occasionally.
• Add in lemon juice, lemon zest, capers olives and parsley and heat through. Add in additional salt and pepper to taste, if desired (I didn't need additional S&P).
• Serve immediately.

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.

WEIGHT WATCHERS STUFFED CHICKEN BREAST

Steps:

• In large nonstick skillet, heat 1 teaspoon oil over medium high heat; saute onion until golden, minutes.
• In medium bowl, combine onion, spinach, zest, feta, 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Divide onion-spinach mixture over chicken, roll up and secure with toothpicks; sprinkle with remaining salt and pepper.
• In same skillet, heat remaining 2 teaspoons oil over medium high heat.
• Cook chicken, turning occasionally until golden brown and cooked through, about 10 minutes.
• Remove from pan and allow to sit for 5 minutes, then remove toothpicks and serve.

CHICKEN BREASTS IN CAPER CREAM SAUCE

Steps:

• Pound chicken breasts between layers of heavy plastic wrap until even thickness, about 1/2" thick.
• Stir salt and pepper into flour. Dip both sides of chicken into flour, shaking off excess. (Discard any remaining flour.).
• Melt butter in a large skillet over medium-high heat. When foaming subsides, reduce to medium and add chicken. Cook until browned on both sides, 4-6 minutes per side. Transfer to plate and cover loosely with foil.
• Add garlic to butter and saute until fragrant, about 1 minute.
• Add wine and scrape up any browned bits from bottom of pan. Simmer 3-4 minutes. Add dill, lemon zest, lemon juice, cream and capers. Simmer until slightly thickened. Adjust salt and pepper in sauce if needed. Spoon over chicken and serve with rice or couscous.