Chicken With Roasted Lemons, Green Olives, and Capers

"I am not sure where I found this recipe, but I've made a a billion times now. It's not really one you can ever get tired of! I like to serve this with Zee Merchant's Spinach Rice - http://www.food.com/recipe/spinach-rice-37570"
 
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photo by Linky photo by Linky
photo by Linky
photo by threeovens photo by threeovens
Ready In:
1hr 15mins
Ingredients:
9
Serves:
4
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ingredients

  • 2 lemons, washed
  • 4 chicken breasts, large, skinless, boneless
  • 12 cup flour, all purpose (Or more as needed. Can substitute non-gluten flour just fine.)
  • 5 tablespoons olive oil
  • 12 cup green olives, sliced and pitted (Sicilian or other brine-cured green olives)
  • 2 tablespoons capers, drained (If you are a caper freak, adding more doesn't throw off any balance)
  • 1 12 cups chicken stock (homemade, or canned broth works fine)
  • 14 cup butter, 1/2 stick, cut into 4 pieces (1/4 cup Benecol or Smart Balance work just fine for this.)
  • 3 tablespoons fresh parsley, chopped
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directions

  • 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.)
  • For chicken: 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 before serving,.

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Reviews

  1. This was excellent, full of flavor and easy. I used less olive oil and only about 2 Tbs. of butter at the end in order to keep the calories in check, still was wonderful! I did not actually eat the lemons - just like you wouldn't eat a bay leaf - but DH did and found them sour and tough (no kidding). Made for Spring 2012 PAC
     
  2. This was a truly delightful meal. I loved the lemon flavor, but some may find it overwhelming unless you love lemon! Made for PAC, Spring 2012.
     
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RECIPE SUBMITTED BY

I started cooking in high school, inspired by TV cooking shows. I now read cookbooks for fun, and love playing with a variety of cuisines. I must play music while I cook, and it's not uncommon to find me singing and stirring in my kitchen! I have wheat and dairy allergies, so I spend much time taking favorite old recipes or exciting new ones, and making them work without wheat or dairy products.
 
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