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Chicken Breasts with Roasted Lemons

Source: © EatingWell Magazine
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Rating: 3   Reviews: 1 See Reviews
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Active Time:  40 Minutes
Total Time:  40 Minutes
  4 servings
Tangy roasted lemons harmonize beautifully with chicken. They are also delicious chopped and sprinkled over fish.

Make Ahead Tip: Cover and refrigerate the roasted lemons (Step 1) for up to 2 days.
RECIPE INGREDIENTS
For the Roasted Lemons:
3 medium lemons, thinly sliced and seeded
1 teaspoon extra-virgin olive oil
1/8 teaspoon salt
For the Chicken:
4 boneless, skinless chicken breast halves  (about 1 pound total), trimmed
1/8 teaspoon salt
Freshly ground pepper to taste
1/4 cup all-purpose flour
2 teaspoons extra-virgin olive oil
1 1/4 cups reduced-sodium chicken broth
2 tablespoons drained capers, rinsed
2 teaspoons butter
3 tablespoons chopped fresh parsley, divided
Chicken Breasts with Roasted Lemons Recipe at Cooking.com
DIRECTIONS
FOR THE ROASTED LEMONS:
Preheat oven to 325 degrees F.

Line a baking sheet with parchment paper. Arrange lemon slices in a single layer on it. Brush the lemon slices with 1 tablespoon oil and sprinkle with 1/8 teaspoon salt. Roast the lemons until slightly dry and beginning to brown around the edges, 25 to 30 minutes.


FOR THE CHICKEN:
Cover chicken with plastic wrap and pound with a rolling pin or heavy skillet until flattened to about 1/2 inch thick. Sprinkle the chicken with 1/8 teaspoon salt and pepper. Place flour in a shallow dish and dredge the chicken to coat both sides; shake off excess (discard remaining flour).


Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 2 to 3 minutes per side. Add broth and bring to a boil, scraping up any browned bits. Stir in capers. Boil until the liquid is reduced to syrup consistency, 5 to 8 minutes, turning the chicken halfway. Add the roasted lemons, butter, 2 tablespoons parsley and more pepper, if desired; simmer until the butter melts and the chicken is cooked through, about 2 minutes. Transfer to a platter. Sprinkle with the remaining 1 tablespoon parsley and serve.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Quick, Boneless Spring Chicken
 Saucy Chicken Breasts
 Lemon Chicken Dinners
Nutrition Facts per Serving
Yield:   4 servings
Calories: 219
Fat. Total: 7g
Protein: 28g
Carbohydrates, Total: 6g
Fat, Saturated: 2g
Fiber: 1g
Cholesterol: 72mg
Sodium: 396mg
% Cal. from Fat: 29%
Spotlight Recipe Review See all 1 reviews »

Rating: 3
by: Natalie Reviewed: 05/15/2014
Great premise, but way too many lemons!
This recipe had all the right ingredients, but even after adding half a bag of egg noodles and additional chicken broth and water to balance it, the lemon flavor was overpowering. I would recommend cutting the lemons to 1-1 1/2 (instead of 3), adding more chicken broth, and avoiding overcooking/simmering.
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