Lemon Caper Chicken

  • 1 T cooking oil
  • 1 lb chicken thighs
  • 1 C chicken stock
  • 4 lemons, sliced
  • 2 T capers
  • 1 C heavy cream
  • Coat bottom of medium saute pan with cooking oil and heat over medium heat
  • Cook chicken thighs in oil over medium to medium high heat until cooked through, about 10 minutes, flipping once
  • Add chicken stock, sliced lemons, and capers and simmer over low heat for 5 minutes
  • Add heavy cream and stir to combine.
  • Simmer until sauce is reduced to a thick sauce, about 7-9 minutes

Serves: 4

Macros (per 250g serving)

379 cal / 24g protein / 30g fat / 2.5g carbs

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