Sauteed Chicken Thighs with Tomato-Caper Sauce adapted from Weight Watchers in 20 Minutes Cookbook
Servings - 4 Serving size - 2 (2 -3 oz. each cooked chicken thighs, no bone, no skin ) plus approx. 1/3 cup of sauce Pointsplus per svg - 6 points+*
Calories - 212.9, Total Fat - 6.4g, Protein - 28.5g, Carb - 7.3g, Fiber - 1.7g
*please note that the WW recipe builder gave me a pointplus value of 6, but the nutritional information gave me a point plus value of 5.
12 oz. boneless, skinless, chicken thighs, trimmed
salt and pepper, to taste
Olive oil spray ( I used my misto)
1/2 cup onion, diced
2 cloves of garlic, minced
1/4 cup dry white or red wine
1 ( 14.5 oz.) can of diced tomatoes
6 pitted kalamata olives, chopped
1 TBS. capers, drained
1 tsp. dried thyme
1/2 tsp. dried basil
1. Season the thighs with salt and pepper. In a large, nonstick skillet sprayed with olive oil spray, brown the chicken thighs on med-high heat. Approx. 3-5 minutes on each side. Transfer thighs to warm oven.
2. Spray the pan again with olive oil spray and saute onion and garlic until soft, about 1 minute. Add the wine and cook about 2 minutes. Add the tomatoes with their juices, the olives, capers, thyme and basil. Reduce heat and simmer until the sauce thickens slightly, about 5 minutes longer.
3. Return chicken to skillet, and heat through, about 1 minute longer. Serve over cooked pasta, if desired.