Roasted Lemons! Have you ever had them? This was my first experience in roasting them and I just absolutely loved them. This was a terrific dish. If you're into seeing pictures of what the dish looks like and more discussion about it, I devoted a blog post to it here .
Sauteed Chicken with Olives, Capers and Roasted Lemons
¼ cup extra-virgin olive oil, plus more for drizzling
2 medium lemons, sliced ¼-inch thick
kosher salt and freshly ground black pepper
Four 6-ounce skinless, boneless chicken breast halves
¼ cup all-purpose flour
½ cup pitted green Sicilian or Spanish olives, sliced
2 Tbs drained capers
1 cup chicken stock or low-sodium broth
3 Tbs unsalted butter, cut into small dice
2 Tbs chopped flat-leaf parsley
1. Preheat oven to 375°F. Line a baking sheet with parchment paper. Drizzle olive oil on the parchment, then arrange the lemon slices in a single layer. Drizzle the lemons lightly with oil and season with salt and pepper. Roast for about 20 minute, until the lemons begin to brown around the edges.
2. In a deep medium skillet, heat the remaining ¼ cup of oil. Season the chicken with salt and pepper and dust with the flour, shaking off the excess. Cook the chicken over high heat, turning once, until golden, about 6 minutes. Add olives, capers and stock and bring to a boil. Cook over high heat until stock is reduced by about two-thirds, about 5 minutes. Add the roasted lemons, butter and parsley. Season with salt and pepper, and simmer just until the chicken is cooked through, about 1 minute.
3. Transfer the chicken to plates and spoon the sauce on top.
Servings: 4
Cooking Tips
*Great served with rice or roasted potatoes.
Recipe Source
Modified from Food and Wine
Sauteed Chicken with Olives, Capers and Roasted Lemons
¼ cup extra-virgin olive oil, plus more for drizzling
2 medium lemons, sliced ¼-inch thick
kosher salt and freshly ground black pepper
Four 6-ounce skinless, boneless chicken breast halves
¼ cup all-purpose flour
½ cup pitted green Sicilian or Spanish olives, sliced
2 Tbs drained capers
1 cup chicken stock or low-sodium broth
3 Tbs unsalted butter, cut into small dice
2 Tbs chopped flat-leaf parsley
1. Preheat oven to 375°F. Line a baking sheet with parchment paper. Drizzle olive oil on the parchment, then arrange the lemon slices in a single layer. Drizzle the lemons lightly with oil and season with salt and pepper. Roast for about 20 minute, until the lemons begin to brown around the edges.
2. In a deep medium skillet, heat the remaining ¼ cup of oil. Season the chicken with salt and pepper and dust with the flour, shaking off the excess. Cook the chicken over high heat, turning once, until golden, about 6 minutes. Add olives, capers and stock and bring to a boil. Cook over high heat until stock is reduced by about two-thirds, about 5 minutes. Add the roasted lemons, butter and parsley. Season with salt and pepper, and simmer just until the chicken is cooked through, about 1 minute.
3. Transfer the chicken to plates and spoon the sauce on top.
Servings: 4
Cooking Tips
*Great served with rice or roasted potatoes.
Recipe Source
Modified from Food and Wine
