Best Chicken In Lemon Caper Sauce Weight Watchers Recipes

SAUTéED CHICKEN THIGHS WITH LEMON & CAPERS

Sautéed chicken thighs with lemon & capers image

Juicy chicken thighs are perfectly enhanced by the tangy salty sauce made with the lemon and capers. The quick sear on the flour-coated thighs creates a nice crust to add texture to this dish. The steamed green beans add crunch to recipe and pair perfectly with the chicken. All you need to complete this delicious dish is some steamed rice to soak up the delicious sauce from the chicken, lemon and capers. This family-friendly recipe is easy to prepare and ready in just 30 minutes. Try the lemon and caper sauce with a salmon fillet or sauteed shrimp for a versatile twist.

Categories Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

4 spray(s) Cooking spray
0.25 cup(s) All-purpose flour
0.25 tsp Black pepper
1.25 pound(s) Uncooked boneless skinless chicken thigh(s) about 8 thighs
1 cup(s) Canned chicken broth
2 Tbsp Fresh lemon juice
1.5 Tbsp Capers
3 cup(s) Uncooked string beans steamed or roasted

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.

Nutrition Facts : Calories 77 kcal

CHICKEN WITH LEMON-CAPER SAUCE

Chicken with Lemon-Caper Sauce image

A rich chicken dish, perfect for a special meal.

Provided by ALISSASMOM

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 30m

Yield 2

Number Of Ingredients 9

Ingredients

1 pinch salt
½ cup all-purpose flour
2 (6 ounce) skinless, boneless chicken breast halves
2 tablespoons olive oil
¼ cup dry white wine
¼ cup lemon juice
¼ cup cold unsalted butter, cut into pieces
2 tablespoons capers, drained
2 lemon wedges

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.

Nutrition Facts : Calories 661.9 calories, Carbohydrate 29.2 g, Cholesterol 159.8 mg, Fat 39 g, Fiber 1.9 g, Protein 43.3 g, SaturatedFat 17.1 g, Sodium 372 mg, Sugar 1.2 g

WEIGHT WATCHERS CHICKEN BREASTS WITH CAPER SAUCE FOR TWO

Weight Watchers Chicken Breasts With Caper Sauce for Two image

Found this recipe on the WW site and found it easy to make with a great taste and only serves two which is perfect for us. Add to that on the WW Point Plus program it's only 5 points and you have a winner IMHO! Even DH who swears he doesn't like anything "lite" enjoyed this one, hope you do too. I didn't have Sherry vinegar so used red wine and it was fine. Serving is 1 chicken breast half and 1/3 cup sauce per serving.

Provided by Bonnie G 2

Categories Chicken Breast

Time 43m

Yield 2 Chicken Breasts, 2 serving(s)

Number Of Ingredients 12

Ingredients

1 cup reduced-sodium chicken broth
1/2 teaspoon sherry wine vinegar
4 garlic cloves
1/8 teaspoon peppercorn
1 bay leaf
10 ounces chicken breasts (2 halves, boneless, skinless)
1/4 teaspoon table salt
1/8 teaspoon black pepper (freshly ground)
1 teaspoon olive oil
1 teaspoon capers (drained)
1 teaspoon butter (softened)
1 teaspoon all-purpose flour

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.

SAUTéED CHICKEN THIGHS WITH LEMON AND CAPERS - WW 5

Sautéed Chicken Thighs With Lemon and Capers - Ww 5 image

Based on a recipe from the November 28-December 4, 2010 WeightWatchers weekly reader. It says, "The chicken is tender and juicy and the sauce has a great salty-savory thing going on. A nice, easy recipe any time of year." My DH and I both love the caper and lemon flavor combination. Yields 2 chicken thighs, ¾ cup string beans, and about 1 ½ tablespoons sauce per serving.

Provided by mersaydees

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

cooking spray, 1 spray
1/4 cup all-purpose flour
1/4 teaspoon black pepper
1 1/4 lbs boneless skinless chicken thighs, about 8 thighs
1 cup canned chicken broth
2 tablespoons fresh lemon juice
1 1/2 tablespoons capers
3 cups string beans, steamed (or roasted)

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.

Nutrition Facts : Calories 243.2, Fat 6.5, SaturatedFat 1.7, Cholesterol 118.7, Sodium 613.9, Carbohydrate 12.4, Fiber 2.4, Sugar 2.9, Protein 33

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

Chicken in Lemon-Caper Sauce - Weight Watchers Recipe - (4.3/5) image

Provided by á-11084

Number Of Ingredients 9

Ingredients

2tablespoons2 tablespoons all-purpose flour
1/2teaspoon1/2 teaspoon salt
4(1/4 pound)4 (1/4 pound) chicken breasts, thinly sliced
2teaspoons2 teaspoons olive oil
1/2cup1/2 cup reduced-sodium chicken broth
3tablespoons3 tablespoons lemon juice
1tablespoon1 tablespoon capers, drained and chopped
1tablespoon1 tablespoon unsalted butter
2tablespoons2 tablespoons fresh flat leaf parsley, chopped

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.