- Special Pricing
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.
- 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
FOR THE ROASTED LEMONS:
Preheat the oven to 325 degrees F.
Line a baking sheet with parchment paper. Arrange the 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 the 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 the salt and pepper. Place the flour in a shallow dish and dredge the chicken to coat both sides; shake off the excess (discard any 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 the broth and bring to a boil, scraping up any browned bits. Stir in the 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 Publisher. All rights reserved.
nutrition information per serving
219 calories; 7g total fat; 2g total saturated fat; 72mg cholesterol; 396mg sodium; 6g carbohydrates; 1g fiber; 28g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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