Chicken Breasts with Roasted Lemons
http://www.eatingwell.com/recipes/chicken_breasts_with_roasted_lemons.html
From EatingWell: Fall 2004, The EatingWell Diabetes Cookbook (2005)Tangy roasted lemons harmonize beautifully with chicken. They are also delicious chopped and sprinkled over fish.
4 servings | Active Time: 40 minutes | Total Time: 40 minutes
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
Preparation
- 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.
Nutrition
Per serving : 219 Calories; 7 g Fat; 2 g Sat; 3 g Mono; 72 mg Cholesterol; 6 g Carbohydrates; 28 g Protein; 1 g Fiber; 396 mg Sodium; 376 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1/2 fruit, 4 very lean meat, 1 fat
Tips & Notes
- Make Ahead Tip: Cover and refrigerate the roasted lemons (Step 1) for up to 2 days.