• Chicken With Roasted Lemons, Green Olives, And Capers

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    • 12 x thin lemon slices - (from 2 lemons) Extra virgin olive oil as needed Salt to taste
    • 4 lrg boneless skinless chicken breast halves Salt to taste Freshly-grnd black pepper to taste All-purpose flour as needed
    • 5 Tbsp. extra virgin olive oil
    • 1/2 c. sliced pitted green Sicilian olives (or possibly other brine-cured green olives)
    • 2 Tbsp. liquid removed capers
    • 1 1/2 c. chicken stock (or possibly canned low-salt chicken broth)
    • 1/4 c. butter - (1/2 stick) cut into 4 pcs
    • 3 Tbsp. minced fresh parsley


    1. For roasted lemons: Preheat oven to 325 degrees. Line baking sheet with parchment paper. Arrange lemon slices in single layer on prepared sheet. Brush lemon slices with extra virgin olive oil; sprinkle lightly with salt. Roast till slightly dry and beginning to brown around edges, about 25 min. (Lemons can be made 1 day ahead. Transfer to container. Cover; chill.)
    2. For chicken: Sprinkle chicken with salt and pepper. Dredge chicken in flour to coat both sides; shake off excess. Heat 5 Tbsp. oil in heavy large skillet over high heat. Add in chicken and cook till golden, about 3 min per side. Stir in olives and capers.
    3. Add in stock and bring to boil, scraping up browned bits from bottom of skillet. Boil till liquid is reduced to syrup consistency, turning chicken over after 3 min, about 5 min. Add in butter, roasted lemon slices, and 2 Tbsp. parsley; simmer till butter melts and chicken is cooked through, about 2 min. Season with salt and pepper.
    4. Transfer to platter. Sprinkle with remaining 1 Tbsp. parsley.
    5. This recipe yields 4 servings.
    6. Comments: Executive chef Dan Swinney serves this terrific dish on a bed of sauteed fresh spinach.

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