Best Weight Watchers Chicken Breasts With Caper Sauce For Two Recipes
WEIGHT WATCHERS CHICKEN BREASTS WITH CAPER SAUCE FOR TWO
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
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 WITH LEMON-CAPER SAUCE
Wow yourself and your family when you bring this dish to the table in under 20 minutes. It's complex flavors are Italian-inspired and fresh enough for any time of year. It's brilliant foil is the absence of salt, which it doesn't need because the briny capers and lemon juice pair with the chicken broth to make a sauce that has all the flavor it needs! Serve over a bed of wilted Swiss chard for spinach and some brown rice or pasta, anything to soak up the delicious juices. So pretty in the pan, this dish is nice enough for a dinner party and fast enough for your smallest weeknight dinner window.
Categories Dinner
Time 19m
Yield 4 servings
Number Of Ingredients 8
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
Nutrition Facts : Calories 80 kcal
CHICKEN IN LEMON-CAPER SAUCE - WEIGHT WATCHERS RECIPE - (4.3/5)
Provided by á-11084
Number Of Ingredients 9
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.
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