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Chicken Breasts with Roasted Lemons




Source of Recipe


eatingwell


List of Ingredients




Roasted lemons
3 medium lemons, preferably organic, scrubbed, thinly sliced and seeded
1 teaspoon extra-virgin olive oil
1/8 teaspoon salt, or to taste
Chicken
4 boneless, skinless chicken breast halves (about 1 pound)
1/8 teaspoon salt, or to taste
Freshly ground pepper to taste
1/4 cup all-purpose flour
2 teaspoons extra-virgin olive oil
1 1/4 cups reduced-sodium chicken broth
2 tablespoons drained capers, rinsed
2 teaspoons butter
3 tablespoons chopped fresh parsley, divided



Recipe



1. To prepare roasted lemons: Preheat oven to 325°F. Line a baking sheet with parchment paper. Arrange lemon slices in a single layer on it. Brush the lemon slices with oil and sprinkle with salt. Roast the lemons until slightly dry and beginning to brown around the edges, 25 to 30 minutes.

2. Meanwhile, prepare chicken: Cover chicken with plastic wrap and pound with a rolling pin or heavy skillet until flattened to about 1/2 inch thick. Sprinkle the chicken with salt and pepper. Place flour in a shallow dish and dredge the chicken to coat both sides; shake off excess (discard remaining flour).

3. Heat oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 2 to 3 minutes per side. Add broth and bring to a boil, scraping up any browned bits. Stir in capers. Boil until the liquid is reduced to syrup consistency, 5 to 8 minutes, turning the chicken halfway. Add the roasted lemons, 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.