Sautéed Chicken Thighs With Lemon And Capers – Ww 5

1. 1

   Spray a 12-inch nonstick skillet with cooking spray and set over medium-high heat.

2. 2

   In small bowl, whisk together flour with pepper. Coat chicken with flour.

3. 3

   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.

4. 4

   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.

5. 5

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

6. 6

   Serve green beans on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.