Chicken with Roasted Lemons, Green Olives & Capers
June 21 2020
I am always on the hunt for a great way to prepare chicken, that could be served for just me and my honey or could be dressed up for an evening with friends. This recipe for Chicken with Roasted Lemons is one of those. It's tangy, it's classy, and yes, it's just plain delish!
You start this one off with a crisp sear on the chicken. You then baste it in a stock with green olives and capers. It is topped off with butter and roasted lemons. Oh, how about those roasted lemons? They truly make this dish...they are roasted up to a day ahead, these thin little discs that are slightly caramelized. Every mouthful of chicken with these tangy lemons will make you say "YES!".
Chef's Note: When searing the chicken, it can make a bit of a mess on your cooktop. I have made this dish completely on the grill, believe it or not! Just heat your grill to medium high, then heat your pan to high on the cooktop. Take the pan carefully out to the grill, and begin the recipe. It works beautifully! And, no mess!
Chicken with Roasted Lemons,
Green Olives & Capers
Makes: 4 servings
Total Time: 30 minutes
12 thin lemon slices (from 2 lemons)
4 large skinless boneless chicken breast halves
All purpose flour
5 tbsp olive oil
1/2 cup sliced pitted green Sicilian olives or other brine-cured green olives
2 tbsp drained capers
1 1/2 cups chicken stock or canned low-salt chicken broth
1/4 cup (1/2 stick) butter, cut into 4 pieces
3 tbsp chopped fresh parsley
For roasted lemons:
Preheat oven to 325°F. Line baking sheet with parchment paper. Arrange lemon slices in single layer on prepared sheet. Brush lemon slices with olive oil; sprinkle lightly with salt. Roast until slightly dry and beginning to brown around edges, about 25 minutes. (Lemons can be made 1 day ahead. Transfer to container. Cover; chill.)
Sprinkle chicken with salt and pepper. Dredge chicken in flour to coat both sides; shake off excess. Heat 5 tablespoons oil in heavy large skillet over high heat. Add chicken and cook until golden brown, about 3 minutes per side. Stir in olives and capers. Add stock and bring to boil, scraping up browned bits from bottom of skillet. Boil until liquid is reduced to syrup consistency, turning chicken over after 3 minutes, about 5 minutes.
Add butter, roasted lemon slices, and 2 tablespoons parsley; simmer until butter melts and chicken is cooked through, about 2 minutes. Season with salt and pepper. Transfer to platter. Sprinkle with remaining 1 tablespoon parsley.
Recipe from Bon Appetit