Sautéed Chicken Thighs With Lemon And Capers – Ww 5 - cooking recipe

Ingredients

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)

Preparation

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.