I love a simple chicken dish. Add a little this, add a little that… and dinner is served. This dish definitely fits the mold.
It’s also reminiscent of a healthier lemon piccata. No breading of course, but still that great lemony flavor and those salty capers. Try this for a quick weeknight meal! You won’t be disappointed.
From Weight Watchers
4 (1/4 lb.) skinless, boneless chicken breasts, pounded to a 1/4-inch thickness
1/2 tsp. salt
1/4 tsp. black pepper
1 Tbsp. + 1 tsp unsalted butter
1/2 cup reduced-sodium chicken broth
1/4 cup lemon juice
1 Tbsp. drained capers
1/2 tsp. dried oregano
1. Sprinkle the chicken with 1/4 tsp. of the salt and 1/8 tsp. of the pepper. Melt the 1 Tbsp. of butter in a large nonstick skillet over medium heat. Add the chicken and cook until lightly browned, about 4 minutes on each side.
2. Mix the broth, lemon juice, capers, and oregano in a small bowl and add to the skillet. Reduce the heat and simmer, turning the chicken once to coat with the sauce, until the chicken is cooked through, about 2 minutes.
3. Remove the skillet from the heat and swirl in the remaining 1 tsp. butter, 1/4 tsp. salt, and the 1/8. tsp pepper.
4. Serve and enjoy!
Per 1 piece chicken with generous 1 Tbsp. sauce:
CAL 182; FAT 8g; SAT FAT 3g; CARBS 1g; PROT 26g; FIB 0g; SUG 0g
WW Points+: 5; WW Smart Points: 4