Tag Archive | Chicken

Chicken in Lemon-Caper Sauce (Weight Watchers Recipe)

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Chicken Piccata is one of our favorites and a pretty easy dish to make.  I like to cut calories whenever possible.  I was pleasantly surprised to find that Weight Watchers has their own version of the recipe called, Chicken in Lemon-Caper Sauce.  You can find it in the Weight Watchers New Complete Cookbook.  I purchased this book last year when I was losing weight.

It’s surprising how delicious the sauce is and the best part, it’s a lower calorie version of a classic meal.  Enjoy.

Chicken in Lemon-Caper SauceWeight Watchers Recipe

2 tablespoons all-purpose flour

1/2 teaspoon salt

4 (1/4 pound) thin-sliced chicken breast (boneless)

2 teaspoons olive oil

1/2 cup reduced-sodium chicken broth

3 tablespoons lemon juice

1 tablespoons capers, drained and chopped

1 teaspoon unsalted butter

2 tablespoons chopped fresh flat-leaf parsley

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.  (Note:  The cooking time will depend on the thickness of your chicken.  Be sure it’s cooked through and nicely browned.)

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.

According to Weight Watchers – Per Serving (1 piece chicken and 2 tablespoons sauce):  127 grams, 170 Cal, 6 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 65 mg Chol, 488 mg Sod, 4 g Total Carb, 1 g Total Sugar, 0 g Fib, 24 g Prot, 17 mg Calc.  PointsPlus Value:  4

I served it with jasmine rice and a side salad.  Delicious.

Blog Picatta collage

Lemon Pasta with Chicken and Roasted Pears & Apples Salad

Easy Lemon Pasta with Chicken

Easy Lemon Pasta with Chicken (recipe by The Neelys)

This recipe sounded wonderful to me.  Lemon, chicken, pasta…how could I go wrong.  I found the recipe about a month ago on the Food Network website.  It’s courtesy of The Neelys.

I had some lemon pepper pasta, so I substituted it for the penne.  I also adjusted the recipe for 2 servings.

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Easy Lemon Pasta with Chicken

by The Neelys – This is the original recipe and it serves 3-5 people.

Ingredients

1 pound dried penne

2 chicken cutlets, cut into fingers

Salt and freshly ground black pepper

3 cloves garlic, sliced

1/4 teaspoon red pepper flakes

3 tablespoons olive oil

3 tablespoons roughly chopped fresh parsley, for garnish

2 lemons, juiced

1/2 cup grated Parmesan

Directions

Cook the pasta in a large pot of boiling salted water, until al dente. Drain well.

Season chicken with salt and pepper.

Heat a large grill pan over medium high and add chicken. Grill until golden and completely cooked. Remove to a plate and slice.

Add the garlic and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant.

Add the cooked pasta and turn heat off.

Mix all together. Remove pasta to a large bowl.

Add chicken to the warm pasta and season with salt and pepper.

Sprinkle in chopped parsley.

Add the juice of 2 lemons and mix.

Before serving, top with Parmesan

Since this recipe is called “Lemon Pasta”, I decided to use Lemon Pepper Pappardelle Pasta that I bought at Trader Joes.  It has a wonderful, lemon-peppery taste that went great with this dish. Blog 3 I used one boneless chicken breast and seasoned it with salt and pepper.  To add a little zing, you could season it with lemon pepper.  I think that’s what I’m going to do next time I make the dish.

I sliced the chicken into strips.

I sliced the chicken into strips.
That old bone-handled knife belonged to my father-in-law. The blade is worn down pretty far from all of the sharpening over the years and boy is it sharp.

I started to cook the chicken before I realized the recipe called for a grill pan.  Oh well, no grill marks, but it came out just fine.  The recipe didn’t mention it, but I sprayed the pan with a little olive oil before I cooked the chicken.

Be sure to cook the chicken all the way through.

Be sure to cook the chicken all the way through.

When the chicken was finished cooking, I removed it from the pan and kept it warm in the oven.  I wiped the pan out and sauteed the garlic and red pepper flakes in the same pan.  Saute the garlic and red pepper until that wonderful, garlicky fragrance is reached.   Now it’s time to add the pasta to the pan and mix around.

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Once the pasta is heated through, I added it to a heated bowl, then added the chicken, lemon juice and parsley.  After adding those ingredients, I tossed the pasta to distribute the oil and herbs.  (Yes, I heat my bowls and serving dishes before I add hot food to them.  Keeps the food warm longer.)

I sprinkled the parmesan after I plated the pasta and chicken in the serving plates.

I waited to sprinkle the Parmesan until after I plated the pasta and chicken in the serving dishes.

We really enjoyed this dish.  I seasoned it with lemon pepper before eating it because I love lemon pepper.  And since I like spicy, I added a little extra red pepper flakes, too.

Side Note:  I’ve gotten into the habit of ladling out and keeping some of the pasta water before I drain pasta.  A little drizzle can be used if a pasta dish is a bit dry for your taste.  For this dish, another remedy would be to add a little extra oil to the pasta.

For a side dish, I found the most delicious recipe for Roasted Pears with Blue Cheese at the blog called jjbegonia.  If you want to see some beautiful photography along with a wonderful recipe, go here.

I only had one pear, but jjbegonia mentioned in a comment that apples could be used as an alternative.  I decided to use both.

The recipe calls for apple cider, but I didn’t have it, so I used cranberry-raspberry juice.  Since there are dried cranberries in the recipe, I thought cranberry juice would be a good choice.

WARNING:  Don’t walk away from the pan while toasting the walnuts.  I was so busy taking photos of the food, I burned my first batch.  To toast them, I heated them in a small Teflon-coated pan and stirred them occasionally.  I chopped them after they were toasted.  Go here for both the oven method and the stove top method for toasting nuts.

For the dressing, I only whisked a few drops of olive oil to the pan juices.  We loved this dish!

Oh, and did I mention port wine is one of the ingredients?  Yum…

Go to jjbegonia for the recipe.  You won’t be disappointed.

Here's my Roasted Pear & Apple with Blue Cheese on Spring Mix Greens.

Here’s my Roasted Pears & Apples with Blue Cheese on Spring Mix Greens.