Sautéed Chicken Thighs With Lemon And Capers – Ww 5

• 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)

1. Spray a 12-inch nonstick skillet with cooking spray and set over medium-high heat.
2. In small bowl, whisk together flour with pepper. Coat chicken with flour.
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. 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. Stir in lemon juice and capers and heat for 30 seconds.
6. Serve green beans on the side.

cooking spray, flour, black pepper, chicken thighs, chicken broth, lemon juice, capers, string beans

Taken from www.food.com/recipe/saut-ed-chicken-thighs-with-lemon-and-capers-ndash-ww-5-449647 (may not work)