Tuesday, December 14, 2010

Chicken with Lemon Caper Sauce

Chicken with Lemon and Capers, Basil Rice and Green Beans

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. 

Wash and lay the green beans in a single layer in a roasting pan, lightly oil and salt.

Combine flour with pepper.  Sprinkle over chicken, turn and coat both sides well. 

Coat a non-stick skillet with cooking spray.  Over medium heat, brown chicken in a single layer until golden brown, about 6 minutes; flip and brown on second side, about 4 minutes more. 
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.

Pour broth into skillet (we added too much --- thought the recipe said one can when it just said one cup) and scrape up any browned bits with a wooden spoon.

Return the chicken to the skillet, cover, and reduce heat to low; simmer until heated through, about 3 minutes. 

Stir in lemon juice and capers; heat for 30 seconds.

Serve 2 chicken thighs per person, with some of the sauce, lots of green beans and basil basmati rice.

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