Weight Watchers Chicken Breasts With Caper Sauce For Two Recipes

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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

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.

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.

CHICKEN BREASTS IN CAPER CREAM SAUCE



Chicken Breasts in Caper Cream Sauce image

My husband (who is not a cook) developed this recipe when looking through what we had in the fridge. We love capers and my VERY picky 8-year old always asks for 'Daddy's chickie.'

Provided by MOMMYTO2BOYS

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 20m

Yield 4

Number Of Ingredients 8

4 boneless, skinless chicken breast halves
1 teaspoon lemon pepper
1 teaspoon salt
1 teaspoon dried dill weed
1 teaspoon garlic powder
3 tablespoons butter
½ cup whipping cream
2 tablespoons capers, drained and rinsed

Steps:

  • Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.
  • Melt butter in a large skillet over medium heat. Place breasts in skillet, and increase heat to medium-high. Turn chicken frequently, until brown, about 5 minutes. Reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through. Remove chicken to a warm serving platter, and cover with foil.
  • Return skillet to stove, and increase heat to high. Whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes. Remove from heat. Stir in capers. Pour sauce over chicken, and serve.

Nutrition Facts : Calories 313.3 calories, Carbohydrate 1.8 g, Cholesterol 132.1 mg, Fat 21.2 g, Fiber 0.3 g, Protein 28.2 g, SaturatedFat 12.7 g, Sodium 974.3 mg, Sugar 0.3 g

WEIGHT WATCHERS MEXICAN CHICKEN BREASTS



Weight Watchers Mexican Chicken Breasts image

This is a yummy easy recipe. 1 breast is 4 pts. I often used the flash frozen breasts for this. I use 4 4oz breasts.

Provided by Baby Chevelle

Categories     Chicken Breast

Time 33m

Yield 4 serving(s)

Number Of Ingredients 4

1 (1 1/4 ounce) package taco seasoning
16 ounces boneless skinless chicken breasts
1 cup salsa
1/4 cup fat free sour cream

Steps:

  • Place chicken breasts and taco seasoning in a seal able plastic bag; shake to coat well.
  • Spray casserole dish with Pam.
  • Place breasts in casserole.
  • Bake 30 minutes at 375 degrees.
  • Top with salsa about 5 minutes before breasts are done.
  • Top with sour cream before serving.

Nutrition Facts : Calories 178, Fat 3.2, SaturatedFat 0.8, Cholesterol 74, Sodium 1246.3, Carbohydrate 11.5, Fiber 2.7, Sugar 4.8, Protein 25.8

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Add the garlic mixture and capers; partially cover and cook, turning the chicken, until heated through, 2–3 minutes longer. Meanwhile, mix the butter and flour in a small custard cup to …
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Cuisine Italian
Category Dinner
Servings 2
Total Time 43 mins
  • Bring the broth, vinegar, garlic, peppercorns, and bay leaf, to a boil in a small saucepan. Reduce the heat and simmer until the liquid is reduced to about 3/4 cup and the garlic is very tender, 8–9 minutes. Discard the peppercorns and bay leaf; puree the garlic mixture in a blender.
  • Sprinkle the chicken with the salt and pepper. Heat the oil in a medium nonstick skillet over medium heat. Add chicken and cook until browned, about 5 minutes on each side. Add the garlic mixture and capers; partially cover and cook, turning the chicken, until heated through, 2–3 minutes longer.
  • Meanwhile, mix the butter and flour in a small custard cup to form a paste. Stir it into the sauce until blended and smooth. Simmer until the sauce is thickened, about 1 minute. Yields 1 chicken breast half and 1/3 cup sauce per serving.


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