Recipe by SusieQusie
A chicken picatta-like dish jazzed up by the addition of green olives and roasted lemons.
Top Review by Chicagoland Chef du Jour
Incredibly delicious and company worthy. It's gorgeous (wish I had taken a photo). The lemons do not impart any citrus flavors :( but everything else was tasty. I love the way the roasted lemons looked on top each chicken breast when combined with the olives & capers. I would suggest using a low sodium chicken broth because the olives & capers tend to make this briny & salty. To cut back on some of the sodium, I suppose you might rinse the capers and olives, I did not. Thanks for posting, loved it! SQ
- 1⁄4 cup extra virgin olive oil, plus more
- extra virgin olive oil, for drizzling
- 2 medium lemons, sliced 1/4-inch thick
- 1 teaspoon kosher salt
- fresh ground black pepper
- 24 ounces boneless skinless chicken breast halves
- 1⁄4 cup all-purpose flour
- 1⁄2 cup pitted green Sicilian olives or 1⁄2 cup Spanish olives, sliced
- 2 tablespoons drained capers
- 1 cup chicken stock
- 3 tablespoons unsalted butter, cut into small dice
- 2 tablespoons chopped flat leaf parsley
Directions See How It's Made
- 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 minutes, until the lemons begin to brown around the edges.
- 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. Simmer just until the chicken is cooked through, about 1 minute more.
- Transfer the chicken to plates and spoon the sauce on top.