Sauteed Chicken With Roasted Lemons

Submitted by SusieQusie

"A chicken picatta-like dish jazzed up by the addition of green olives and roasted lemons."

 

• Ready In: 45mins
• Ingredients: 12
• Serves: 4-6

ingredients

• 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

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 minutes, 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.
3. Cook the chicken over high heat, turning once, until golden, about 6 minutes.
4. 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.
5. Add the roasted lemons, butter and parsley. Simmer just until the chicken is cooked through, about 1 minute more.
6. Transfer the chicken to plates and spoon the sauce on top.

Reviews

[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

 

[DrGaellon]

This is adapted from a recipe by Lidia Bastianich, published in Food&Wine magazine. (It's okay to do this - I do it all the time - but it's best to indicate where the recipe came from, lest you be accused of plagiarism.)