Chicken With Capers and Roasted Lemons Recipe
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Category: |
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Ingredients: |
Ingredients: Roasted Lemons:
3 medium lemons, scrubbed, thinly sliced and seeded
1 teaspoon olive oil
1/8 teaspoon sea salt or more to taste
Chicken:
4 boneless, skinless chicken breast halves, about 1 pound
1/8 teaspoon salt, or to taste
Freshly ground black pepper to taste
1/4 cup all-purpose flour
2 teaspoons olive oil
1 1/4 cups fat-free, less-sodium chicken broth
3/4 cup white wine
2 tablespoons rinsed and drained capers
2 teaspoons unsalted butter
3 tablespoons chopped fresh parsley, divided
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Directions: |
Directions:To roast lemons: Preheat the oven to 325 degrees. Line a baking sheet with parchment paper. Arrange the lemon slices in a single layer. Brush the lemons with the oil and sprinkle with salt.
Roast the lemons until they are slightly dry and beginning to brown around the edges, about 30 minutes.
To prepare the chicken: Cover the chicken with plastic wrap and pound it with a rolling pin until flattened to about 1/2-inch thick, or slice the breasts horizontally in half. Sprinkle with salt and pepper.
Place the flour in a shallow dish or pie plate and dredge the chicken to coat on both sides. Shake off the excess; discard the remaining flour.
In a large nonstick skillet, heat the oil over medium-high heat. Add the chicken and cook until it’s golden brown, 2 to 3 minutes per side.
Add the chicken broth and wine and bring the liquid to a boil, scraping up any browned bits. Boil until the liquid is reduced to syrup consistency, about 5 to 8 minutes, turning the chicken halfway.
Add the roasted lemons, capers, 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. |
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Number Of
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Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: Adapted from Eating Well magazine, fall 2004 issue.
Tested by Susan M. Selasky for the Free Press Test Kitchen.
Nutrition information per serving: 265 cal (28 percent from fat), 8 g total fat, (2 g saturated), 72 mg chol, 15 g carbo, 29 g pro, 242 mg sodium, 4 g dietary fiber
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