Ingredients
-
2
-
4
-
1/2
-
5
-
1/2
-
2
-
1 1/2
-
1/4
-
3
-
-
-
-
-
-
Directions
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 – food com/recipe/spinach-rice-37570, This was excellent, full of flavor and easy 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
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Steps
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1
Done
|
For Roasted Lemons: Preheat Oven to 325f 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
Done
|
For Chicken: Sprinkle Chicken With Salt and Pepper. Dredge Chicken in Flour to Coat Both Sides; Shake Off Excess. |
|
3
Done
|
Heat 5 Tablespoons Oil in Heavy Large Skillet Over High Heat. |
|
4
Done
|
Add Chicken and Cook Until Golden Brown, About 3 Minutes Per Side. |
|
5
Done
|
Stir in Olives and Capers. Add Stock and Bring to Boil, Scraping Up Browned Bits from Bottom of Skillet. |
|
6
Done
|
Boil Until Liquid Is Reduced to Syrup Consistency, Turning Chicken Over After 3 Minutes, About 5 Minutes. |
|
7
Done
|
Add Butter, Roasted Lemon Slices, and 2 Tablespoons Parsley; Simmer Until Butter Melts and Chicken Is Cooked Through, About 2 Minutes. |
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8
Done
|
Season With Salt and Pepper. |
|
9
Done
|
Transfer to Platter. |
|
10
Done
|
Sprinkle With Remaining 1 Tablespoon Parsley Before Serving,. |
