Monday, January 23, 2012

Chicken with Roasted Lemons, Green Olives & Capers

Yes, another lemon recipe :)  I'm still picking lemons from my Meyer lemon tree so I'm going to keep finding was to use them.  There are only about six lemons left on the tree, so the bararge of lemon recipes will be over soon.  Maybe good news for y'all, but bad new for me :/


This is a very tasty, quick and easy weeknight dinner.  It's a classic combination of flavors~~lemons, olives, chicken, butter and capers.   I made a few tweaks to the original recipe that I found on Epicurious.com, but the basic recipe is the same.  Try this one, I think even kids will like it!

Chicken with Roasted Lemons, Green Olives and Capers
4 large boneless, skinless chicken breast halves (I used boneless, skinless thighs...to me, more flavor :)
All purpose flour
5 tablespoons olive oil
1/2 cup sliced, pitted, good quality Sicilian olives or other brine cured green olives
2 tablespoons rinsed, drained capers
1-2 cups good quality chicken stock or canned, low sodium chicken broth
1/2 stick butter, cut into 4 pieces (I used 1/2 this amount)
3 tablespoons chopped fresh parsley




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 the edges, about 20-25 minutes.  Lemons can be made one day ahead.  Transfer to container; cover and chill.



For the chicken:
Sprinkle chicken with salt and pepper.  Dredge chicken in flour to coat both sides; shake off excess.  Heat five tablespoons of extra virgin olive oil in heavy, large skillet over high heat.  Add chicken and cook until golden brown, about five minutes on each side.  Remove chicken from pan and set aside.

Stir in olives and capers and sauté for about 30 seconds.  Add stock and bring to a boil, scraping up browned bits from bottom of skillet.  Return chicken to pan, cover and simmer until chicken is cooked through, about 15-20 minutes.  Remove lid, turn chicken over and reduce liquid for about five minutes.  Add butter, roasted lemon slices, parsley and simmer until butter melts and chicken is cooked through.  Plate and garnish with additional chopped parsley if desired.











This dish is packed with flavor!  And please...eat the lemons!  They are delicious :)


Buon Appetito!

7 comments:

  1. Sounds really good! I bet the house smells amazing while it cooks.

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  2. I'd love this dish if it didn't include olives. I like cold olives, but I don't like them cooked. But lemon and chicken is a classic combination.
    Your lemon tree has produced a HUGE crop, hasn't it?

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  3. Oh. My. Goodness! I have to try this! I have a recipe similar to this, but the roasted lemons are a new twist. My mouth is watering thinking of it :-)

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  4. It has never once occurred to me to roast a lemon! This looks mighty tasty so I may give it a try. Thanks for a new perspective! :o)

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  5. I'm hungry! Great post, as always! I’ve awarded you the Versatile Blogger Award: http://bit.ly/yhCUbI. Congrats!

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  6. I wish I had seen this a few months earlier when we still had all those Meyer Lemons!! Yummy!

    Your newest follower!
    Margaret
    Two in the Nest

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