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Chicken With Roasted Lemons, Green Olives

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Ingredients

Adjust Servings:
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

Nutritional information

624.4
Calories
411 g
Calories From Fat
45.8 g
Total Fat
14.2 g
Saturated Fat
126 mg
Cholesterol
713 mg
Sodium
18.9 g
Carbs
2 g
Dietary Fiber
2.3 g
Sugars
34.9 g
Protein
334g
Serving Size

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Chicken With Roasted Lemons, Green Olives

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    Cuisine:

    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

    • 95 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    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

    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.

    8
    Done

    Season With Salt and Pepper.

    9
    Done

    Transfer to Platter.

    10
    Done

    Sprinkle With Remaining 1 Tablespoon Parsley Before Serving,.

    Avatar Of Spencer Clark

    Spencer Clark

    Grill master creating perfectly seared meats with mouthwatering flavors.

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