Chicken Breasts with Roasted Lemons

Recipe courtesy EatingWell.com

Rated: 4 stars out of 5Rate itRead users' reviews (4)

RECIPE
COMMENTS & REVIEWS(4)

Prep Time:
40 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 40 min
Inactive Prep: --
Cook: --
Total:: 40 min

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Ingredients

Roasted lemons:

3 medium lemons, thinly sliced and seeded
1 teaspoon extra-virgin olive oil
1/8 teaspoon salt

Chicken:

4 boneless, skinless chicken breast halves (about 1 pound total), trimmed
1/8 teaspoon salt
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

Directions

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 1 tablespoon oil and sprinkle with 1/8 teaspoon salt. Roast the lemons until slightly dry and beginning to brown around the edges, 25 to 30 minutes.

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 1/8 teaspoon salt and pepper. Place flour in a shallow dish and dredge the chicken to coat both sides; shake off excess (discard remaining flour).

Heat 2 teaspoons 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.

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Comments & Reviews

recipe Chicken Breasts with Roasted Lemons
Susanne La Mesa, CA 07-09-2009
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Great chicken recipe, easy and I will make it again!
Rated: 4 stars out of 5

I read the reviews first, so I tasted the lemons,and sprinkled the sliced lemons with a quarter tsp of sugar before... roasting-did the trick, and my husband gave the dinner rave reviews- served with jasmine rice and broccoli. I didn't have any parsley or capers, but it still was very good.I servied the lemon sauce on the side. Yum!Read more
recipe Chicken Breasts with Roasted Lemons
Beth cant tell, IL 02-24-2009
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We threw it out, absolutely inedible
Rated: 1 stars out of 5

It looked beautiful, I was really excited to eat it but it was so sour it was inedible. It didn't even taste lemony, the... sourness of the zest overwhelmed the citrus. Yuck.Read more
recipe Chicken Breasts with Roasted Lemons
Kerry Henderson, NV 08-05-2008
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tasty & healthy
Rated: 4 stars out of 5

Easy to make - and tastes good! I gave it 4 stars because some people might find the roasted lemons to be a little too tart.... I might try it again just squeezing the lemon juice into the pan. My husband really liked it the way it was though. A simple, healthy dish.Read more
recipe Chicken Breasts with Roasted Lemons
Anonymous 08-02-2008
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Fabulous and easy to follow directions
Rated: 5 stars out of 5

My husband and I made this together and loved it! We made a side of small red potatoes in leeks, lemon, parsley, chives, and... olive oil. Fabulous!Read more