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Category: |
Category: |
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Roasted Lemons |
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Ingredients: |
Ingredients: 3 medium lemons, scrubbed, thinly sliced
1 tsp olive oil
1/8 tsp salt
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Directions: |
Directions:Preheat oven to 325 degrees.
Line cookie sheet with parchment paper or foil.
Arrange lemon slices in single layer.
Brush with olive oil and sprinkle with salt.
Roast until slightly dry and begin to brown around the edges, about 30 minutes.
These can be made up to 3 hours ahead of time and kept at room temperature. |
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Chicken with Capers |
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Ingredients: |
Ingredients: 2 whole boneless, skinless chicken breasts, cut in half
salt and black pepper to season
1/4 cup flour
2 tsp olive oil
1 1/4 cups chicken stock
3/4 cup white wine
1 tbsp capers, rinsed and drained
2 tsp butter
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Directions: |
Directions:Pound chicken to 1/2 inch thick.
Sprinkle with salt and freshly ground black pepper and dredge in flour.
Add oil to large skillet on medium heat until a drop of water pops when flicked into the oil.
Add chicken and cook until golden brown (2-3 minutes per side).
Add broth and wine to skillet and bring to a boil, scraping pan.
Boil until liquid is reduced to a syrupy consistency, turning chicken halfway through (5-8 minutes).
Add roasted lemons, capers, butter and a few more sprinkles of black pepper and simmer until butter melts. |
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Number Of
Servings: |
Number Of
Servings:2-4 |
Personal
Notes: |
Personal
Notes: I use my rolling pin to pound chicken.....put chicken between two pieces of waxed paper and pound to desired thickness.
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This recipe for Chicken with Capers and Roasted Lemons is from