CHICKEN BREASTS WITH ROASTED LEMONS · Mar 13, 11:54 AM by Michele Roper
Roasted Lemons
3 medium lemons, thinly sliced and seeded
1 teaspoon olive oil
1/8 teaspoon salt
Chicken
4 boneless skinless chicken breast (about 1 pound)
1/8 teaspoon salt
freshly ground pepper
1/4 cup flour
2 teaspoons olive oil
1 1/4 cups chicken broth
2 tablespoon capers, rinsed
2 teaspoon butter
3 tablespoon chopped fresh parsley, divided
To prepare roasted lemons Preheat oven to 325. Line a baking sheet with parchment paper. Arrange lemon slices in a single layer. 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
Meanwhile, prepare chicken: Cover chicken with plastic wrap and pound with a rolling pin until flattened to about 1/2 inch think. 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
Heat 2 teaspoon 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, and 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 tablespoon parsley and more pepper; simmer until the butter melts and the chicken is cooked through about 2 monintes. Transfer to a plattter. Sprinkle with the remaining 1 tablespoon parsely and serve
SERVE WITH:
green beans
wild rice
