I used boneless, skinless chicken thighs & breasts.
My new cast iron roasting pan I got for Christmas. I tried this recipe
for the first time and it turned out very well.
Sauteed Chicken Thighs
with Lemon and Capers
1/4 cup all-purpose flour
1/4 tsp black pepper
1 1/4 lbs boneless, skinless chicken thighs,
about 8 thighs
1 cup canned chicken broth
2 Tbsp fresh lemon juice
1 1/2 Tbsp capers
3 cups string beans steamed or roasted (Side Dish)
Coast a 12-inch nonstick skillet with cooking spray, set over medium-high heat.
In a small bowl, combine flour with pepper; sprinkle over chicken.
Brown chicken in a single layer in prepared skillet until golden on bottom, about 6 minutes;
flip and brown on second side, about 4 minutes more.
Remove chicken from skillet; set aside (if necesssary, brown chicken in two batches.)
Pour broth into 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 juce and capers; heat for 30 seconds.
(At this point I popped lid on my new cast iron roaster and put in oven @325 for one hour)
Yields 2 chicken thighs, 3/4 cup string beans, and about
1 1/2 tablespoons sauce per serving.
5 Points Plus Per Serving
The Hubs loved it!