Weight watching chicken

I found several WW (formerly known as Weight Watchers) cookbooks on my shelves. I remember that one in particular – WeightWatchers All-Time Favorites (2008) – was one of my favorites. The recipes are outstanding. You don’t have to be on a diet to enjoy these flavorful, healthy recipes!

I opted to try a skillet chicken recipe – and discovered the points (for those familiar with WW, you already know “points” are assigned to foods) are actually lower under the current WW plan. This recipe is 2 points per chicken breast on the Blue plan.

Love the fresh lemony flavor offset by the briny capers. Easy to make in just minutes. Good enough to serve company!

Skillet Chicken with Lemon and Capers

4 ¼-pound chicken cutlets (or two 8-ounce boneless chicken breasts, sliced lengthwise in half)

½ teaspoon salt

¼ teaspoon freshly ground pepper

1 tablespoon + 1 teaspoon unsalted butter

½ cup reduced-sodium chicken broth

¼ cup fresh lemon juice

½ lemon, thinly sliced

1 tablespoon drained capers

1 tablespoon chopped flat-leaf parsley

Sprinkle the cutlets with ½ teaspoon salt and ⅛ teaspoon pepper. Melt 2 tablespoon butter in a large nonstick skillet* set over medium-high heat. Add the cutlets and cook until lightly browned, about 2 minutes on each side. Add the broth, lemon juice and slices, capers and parsley; bring to a simmer. Reduce the heat and simmer, turning the chicken once to coat with the sauce, until cooked through, about 2 minutes. Remove the skillet from the heat and swirl in the remaining 1 teaspoon butter; add the remaining ¼ teaspoon salt and ⅛ teaspoon pepper. Transfer the chicken and sauce to a platter.

*Contrary to what you’ve heard, you do not need a non-stick pan to cook chicken without sticking. It will release itself once it’s started to brown. I use either a stainless steel or ceramic skillet.