Chicken in Lemon-Caper Sauce

Weight Watchers New Complete Cookbook, John Wiley & Sons Inc., copyright 2011.

Chicken in Lemon-Caper Sauce

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    2 tablespoons all-purpose flour 3 tablespoons lemon juice
    1/2 teaspoon salt 1 tablespoon capers, drained and chopped
    4 (1/4-pound) thin-sliced chicken breasts 1 teaspoon unsalted butter
    2 teaspoons olive oil 2 tablespoons chopped fresh flat-leaf parsley
    1/2 cup reduced-sodium chicken broth


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    • 1

      Mix together flour and salt in pie plate. Dip chicken in seasoned flour, shaking off excess.

    • 2

      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.

    • 3

      Add broth, lemon juice, and capers to skillet; bring to 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.


    1. PointsPlus value: 4
    2. Healthy extra: Serve with oven-roasted artichoke wedges

    nutritional information

    0 g
    6 g
    Saturated Fat:
    2 g
    17 mg
    4 g
    24 g
    488 mg
    Added Sugars:
    1 g
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