I figured it had to be WW-friendly, but it’s also a recipe I never really bothered measuring before. This time I did, and my hunch was right! This is good over pasta, though I had it over couscous tonight, which was particularly tasty, with a side of steamed snow peas.
22 oz raw chicken, pounded thin and cut into pieces
1.5 tbsp flour
salt and pepper
herbs de provence
1/2 tbsp butter, plus cooking spray
1/4 cup white wine
1-1.5 cups chicken broth
1 tbsp fresh lemon juice
1/2 tbsp cornstarch, mixed with broth for a slurry
1 whole lemon, cut into thin slices
Heat half your butter in pan – spray with cooking spray. Season chicken with salt, pepper and herbs; coat with flour. Brown half your chicken on both sides; remove from pan. Repeat with remaining butter and chicken.
Deglaze pan with wine, scraping brown bits. Add chicken broth and lemon juice to pan. Season again with salt, pepper and herbs – adjust amounts if needed. Add chicken back to pan and simmer until chicken is cooked through. Thicken sauce with cornstarch. Top with lemon slices and serve.
WW Points: 5 Points per serving (4 servings). With 1/2 cup whole wheat couscous, add another 1.5 points.