Tuesday, December 14, 2010
Chicken with Lemon Caper Sauce
We needed a lighter meal to offset the heaviness of the holiday season, so we made chicken with a lemon caper sauce last night, a new dish for us.
There are pluses and minuses to this recipe. It is relatively healthy, and has bright flavors, and it was very fast to make. We were able to put the whole meal together in the time it takes to make rice. But the method of cooking the chicken in the sauce made for a spongy crust. Next time, I would just brown the chicken, then put in the oven to finish cooking, while making the sauce and reducing it down.
Chicken with Lemon and Capers
adapted from a Weight Watchers recipe
1/4 cup flour
1/4 t. pepper
1 1/4 pounds boneless, skinless chicken thighs, about 8 thighs (breasts would be fine, too)
1 cup canned chicken broth
2 T. fresh lemon juice
1 1/2 T. capers
Green Beans, roasted
Basmati rice with Basil
Start the rice and preheat the oven to 350 degrees.
Remove chicken and set aside. This is when, next time, I would put the chicken in the oven at 350 degrees, along with roasting the green beans.