Lemon Pepper Chicken Breasts, Skillet Chicken Enchilada, Chicken Thighs in Red Wine Vinegar

  • 4 boneless skinless chicken breasts (3 oz. each)
  • 1 cup low-sodium chicken broth
  • 1 Tbsp. flour
  • 1 Tbsp. unsalted butter
  • ½ medium lemon, zested and juiced

Combine the flour and lemon pepper on a large plate or piece of foil. Pat the chicken breasts dry and coat with the flour mixture. Heat the butter in a large skillet over medium-high heat and add the chicken breasts to the melted butter. Cook the chicken breasts for about 3 minutes on each side. In a small bowl mix the chicken broth and the lemon zest and juice together. Pour this liquid over the chicken in the skillet, lower heat to medium, cover the skillet and cook for 15 minutes. Remove the lid and cook for an additional 5 minutes or until the juice from the chicken breasts runs clear. Recipe makes 4 servings Estimated WW Smart points 3 per serving.

Skillet Chicken Enchilada

  • 4 cups shredded cooked chicken
  • 3 oz shredded Mexican cheese blend
  • 1 15 oz. can black beans, rinsed and drained
  • 1 16 oz. jar enchilada sauce
  • ½ medium onion, chopped
  • 4 corn tortillas, torn into quarters
  • ¼ cup sour cream
  • ¼ cup water
  • 1 teas. ground cumin
  • 2 cloves garlic, minced
  • ¾ teas. kosher salt
  • 1 teas. vegetable oil

For serving: addition al sour cream, chopped fresh cilantro, jalapeno peppers, optional Preheat oven to 500 degrees F. Heat the oil in a large ovenproof skillet (preferably cast-iron) over medium heat. When the oil is hot add the onion, garlic, cumin and salt. Cook this mixture until the onion has softened, about 5 minutes. Stir occasionally. Transfer the onion mixture to a large bowl and set the hot skillet aside. Add the enchilada sauce, sour cream and water to the onion mixture in the bowl and stir to combine.

Fold in the tortillas, chicken and beans and be sure everything is thoroughly coated. Spoon this mixture back into the skillet and cook over medium heat for about 3 minutes, until the food is warmed through. Sprinkle the cheese over the top of the skillet and place the skillet in the preheated oven to melt the cheese, about 5 minutes. Let the enchilada skillet cool slightly. Top the skillet with sour cream, cilantro and/or jalapeno peppers, if desired. Recipe makes 4 servings Estimated WW Smart points 9 per serving.

Chicken Thighs in Red Wine Vinegar

  • 8 boneless skinless chicken thighs, trim excess fat from thighs
  • 1 cup low-sodium chicken broth
  • ½ cup red wine vinegar
  • ½ cup dry white wine
  • 2 Tbsp. light sour cream
  • 1 Tbsp. honey
  • 1 Tbsp. tomato paste
  • 1 Teas. butter
  • ¾ cup shallot, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 2 teas. fresh chopped parsley
  • salt and pepper to taste

Pat the chicken dry and season with salt and pepper. Combine the vinegar, honey, ¾ cup chicken broth and tomato paste in a medium saucepan. Bring mixture to a boil over mediu-high heat and boil about 5 minutes until liquid is reduced to about ¾ cup. Remove saucepan from heat. Place a large skillet over medium-low heat and melt the butter. Add the chicken and cook the chicken on both sides for about 6-8 minutes, per side, until chicken is brown.

Remove chicken from skillet and set chicken aside. Add the shallots and garlic to the skillet and cook on low about 5 minutes, until shallots and garlic are soft. Return the chicken to the skillet. Pour the reserved sauce over the chicken and add the wine and remaining broth, and salt and pepper. Cover skillet and simmer the chicken in the sauce until tender, about 20 minutes. Remove the chicken from the skillet. Stir the sour cream into the sauce. If sauce is too thick, add a little more broth. Boil this sauce mixture for about 2 minutes and return chicken to the skillet. Top the skillet with fresh parsley. Recipe makes 4 servings Estimated WW Smart points 8 per serving.