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    You are in: Home / Recipes / Chicken With Roasted Lemons, Green Olives, and Capers Recipe
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    Chicken With Roasted Lemons, Green Olives, and Capers

    Chicken With Roasted Lemons, Green Olives, and Capers. Photo by Linky

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    35 mins

    40 mins

    In Der Küche's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    • 2 lemons, washed
    • 4 chicken breasts, large, skinless, boneless
    • 1/2 cup flour, all purpose (Or more as needed. Can substitute non-gluten flour just fine.)
    • 5 tablespoons olive oil
    • 1/2 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 1/2 cups chicken stock (homemade, or canned broth works fine)
    • 1/4 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

    Directions:

    1. 1
      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.)
    2. 2
      For chicken: Sprinkle chicken with salt and pepper. Dredge chicken in flour to coat both sides; shake off excess.
    3. 3
      Heat 5 tablespoons oil in heavy large skillet over high heat.
    4. 4
      Add chicken and cook until golden brown, about 3 minutes per side.
    5. 5
      Stir in olives and capers. Add stock and bring to boil, scraping up browned bits from bottom of skillet.
    6. 6
      Boil until liquid is reduced to syrup consistency, turning chicken over after 3 minutes, about 5 minutes.
    7. 7
      Add butter, roasted lemon slices, and 2 tablespoons parsley; simmer until butter melts and chicken is cooked through, about 2 minutes.
    8. 8
      Season with salt and pepper.
    9. 9
      Transfer to platter.
    10. 10
      Sprinkle with remaining 1 tablespoon parsley before serving,.

    Ratings & Reviews:

    • on May 01, 2012

      55

      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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 11, 2012

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chicken With Roasted Lemons, Green Olives, and Capers

    Serving Size: 1 (334 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 624.3
     
    Calories from Fat 411
    65%
    Total Fat 45.7 g
    70%
    Saturated Fat 14.1 g
    70%
    Cholesterol 126.0 mg
    42%
    Sodium 713.0 mg
    29%
    Total Carbohydrate 18.8 g
    6%
    Dietary Fiber 2.0 g
    8%
    Sugars 2.3 g
    9%
    Protein 34.9 g
    69%

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