COOKING.COM REWARDSLEARN HOW TO START EARNING REWARDS DOLLARS Info »
View cart background image
0
items
Americas Test Kitchen
Free Shipping On Orders Of $49 Or More
Get Timely and Delicious Recipe Updates
 
Cooking.com Shopping Ideas For You
See Today's
Trending Tweets

Chicken Breasts with Roasted Lemons

Source: © EatingWell Magazine
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
Active Time:  40 Minutes
Total Time:  40 Minutes
Yield:  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 »
 Saucy Chicken Breasts
 Quick, Boneless Spring Chicken
Nutrition Facts per Serving
Yield: 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%
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You

NEXT UP: CHICKEN RECIPES

NEXT UP: CHICKEN RECIPES

Easy dinners, from garlic to Tex-Mex.