Chicken In Lemon Caper Sauce Weight Watchers Recipe 435

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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

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

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

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

SAUTéED CHICKEN WITH LEMON-CAPER SAUCE



Sautéed Chicken with Lemon-Caper Sauce image

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

0.25 cup(s) All-purpose flour
0.25 tsp Black pepper
20 oz Uncooked skinless boneless chicken thigh(s) (4 5-oz. thighs), trimmed
2 tsp Olive oil
1 cup(s) Reduced-sodium chicken broth
2 Tbsp Fresh lemon juice
1.5 Tbsp Capers drained
1 Tbsp Fresh parsley chopped

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)



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

Provided by á-11084

Number Of Ingredients 9

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.

LEMON CAPER CHICKEN



Lemon Caper Chicken image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

1/3 cup all-purpose flour
1/8 teaspoon fresh cracked black pepper
4-6 ounce boneless, skinless chicken breasts
1 tablespoon olive oil
1 yellow onion, sliced
2 tablespoons fresh lemon juice
1 tablespoon garlic, minced
1 1/2 cups vegetable broth
4 tablespoons capers, drained
1 teaspoon lemon zest
1 teaspoon sugar
3 tablespoons parsley, chopped
2 tablespoons Benefiber® Powder*

Steps:

  • In a small dish, combine flour and pepper. Lightly coat chicken in flour, shaking off any excess. Set aside. Heat olive oil in large fry pan over medium heat. Add chicken and cook for about 5 minutes on each side or until golden. Remove chicken and set aside. Add onion and lemon juice to pan and cook for about 2 minutes, stirring often. Add garlic, vegetable broth, capers, lemon zest and sugar and cook for about 2 minutes more. Reduce heat to low; return chicken to pan. Cover with a lid and simmer for about 10 minutes, turning chicken once. Be careful not to boil. Add parsley and Benefiber®, mixing well.
  • *Read product label before recipe preparation.

CHICKEN WITH LEMON-CAPER SAUCE



Chicken with Lemon-Caper Sauce image

Lemon lovers will savor the citrus sauce that enhances this moist chicken. The hint of garlic adds to this entree's appeal. -Rebecca Baird, Salt Lake City, Utah

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

3 garlic cloves, minced
1 tablespoon canola oil
4 boneless skinless chicken breast halves (5 ounces each)
Dash salt and pepper
1 cup cold water, divided
1/4 cup reduced-sodium chicken broth
1 tablespoon butter-flavored sprinkles
1 tablespoon lemon juice
1 reduced-sodium chicken bouillon cube
1 tablespoon cornstarch
3 tablespoons capers, drained
1 teaspoon olive oil

Steps:

  • In a large skillet coated with cooking spray, cook garlic in oil over medium heat for 1 minute. Add the chicken; sprinkle with salt and pepper. Cook for 5-7 minutes on each side or until a thermometer reads 17-°. Remove and keep warm. , In a small bowl, combine 3/4 cup water, broth, butter-flavored sprinkles, lemon juice and bouillon; add to skillet. , Combine cornstarch and remaining water until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in capers and olive oil. Return chicken to pan; turn to coat. Serve chicken with sauce.

Nutrition Facts : Calories 213 calories, Fat 8g fat (1g saturated fat), Cholesterol 79mg cholesterol, Sodium 598mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges

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

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.

LEMON CAPER CHICKEN



Lemon Caper Chicken image

Make and share this Lemon Caper Chicken recipe from Food.com.

Provided by Mark Grams

Categories     Chicken Breast

Time 20m

Yield 4 breast-halves, 4 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
4 thinly-sliced thinly-sliced boneless skinless chicken breast halves
salt and pepper
4 teaspoons whole wheat flour, divided
1 medium shallot, minced
2 tablespoons drained capers
1/2 cup reduced-sodium chicken broth
1/4 cup fresh lemon juice
1 tablespoon minced fresh parsley

Steps:

  • Warm oil in large nonstick skillet over medium-high heat. Pat chicken breasts with paper towels to thoroughly dry. Season chicken with salt and pepper, then lightly coat with flour, using about 1 tsp for each breast.
  • Lay chicken in skillet; cook 2 to 3 minutes, until golden brown, gently pressing down on breast to ensure equal browning. Reduce heat to medium. Turn breasts; cook 2 to 3 minutes longer, until golden brown and cooked through. Remove breasts to a serving platter.
  • Reduce heat to low; add shallots and capers to skillet. Cook 30 seconds, stirring. Add broth and juice, cook 1 minute, until incorporated and thickened, stirring. Stir in parsley, pour sauce over chicken. Serve immediately.

CHICKEN WITH LEMON-CAPER SAUCE



Chicken With Lemon-Caper Sauce image

Found this recipe in April 2008 "Taste of Home" Magazine, tried it and loved it. Fairly simple to make, attractive presentation and wonderful blend of flavors with a just a hint of garlic and a wonderful citrus flavor. There are other similar recipes here, but this one is a little differant and my family really loved it. I served w/steamed white rice and spooned the extra sauce over that and it made for a lovely dinner.

Provided by Bonnie G 2

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

3 garlic cloves, minced
4 boneless skinless chicken breast halves
1/4 teaspoon salt and pepper (to your taste)
1 cup cold water, divided
1/4 cup chicken broth, I used reduced-sodium
1 tablespoon butter-flavored sprinkles
1 tablespoon lemon juice
1 chicken bouillon cube
1 tablespoon cornstarch
3 tablespoons capers, drained
1 teaspoon olive oil

Steps:

  • In a large skillet coated with cooking spray, cook and stir garlic over medium heat for 2-3 minutes or until browned.
  • Add chicken, sprinkle with salt and pepper.
  • Cook for 4-5 minutes on each side or until juices run clear.
  • Remove and keep warm.
  • In a small bowl, combine 3/4 cup water, broth, butter-flavored sprlinkles, lemon juice and bouillon.
  • Add to the Skillet.
  • Combine cornstarch and remaining water until smooth.
  • Gradually stir into skillet.
  • Bring to a boil; cook and stir for 2 minutes or until sauce is thickened.
  • Stir in capers and oil.
  • Add chicken; turn to coat.
  • Serve chicken with sauce.

Nutrition Facts : Calories 158.2, Fat 2.9, SaturatedFat 0.6, Cholesterol 68.6, Sodium 503.2, Carbohydrate 3.5, Fiber 0.3, Sugar 0.4, Protein 28

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

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

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