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Chicken Breasts with Roasted Lemons

Fall 2004, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 4.2 (49 votes)

Tangy roasted lemons harmonize beautifully with chicken. They are also delicious chopped and sprinkled over fish.



READER'S COMMENT:
"This was great!!! Do not miss out on the roasted lemons---instead of capers I substituted frozen green peas "
Chicken Breasts with Roasted Lemons

Makes: 4 servings

Active Time:

Total Time:

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

  1. 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.
  2. 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).
  3. 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.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate the roasted lemons (Step 1) for up to 2 days.

Nutrition

Per serving: 219 calories; 7 g fat (2 g sat, 3 g mono); 72 mg cholesterol; 6 g carbohydrates; 0 g added sugars; 28 g protein; 1 g fiber; 396 mg sodium; 376 mg potassium.

Nutrition Bonus: Vitamin C (40% daily value).

Carbohydrate Servings: 1/2

Exchanges: 1/2 fruit, 4 very lean meat, 1 fat


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Recipe Categories

Type of Dish
Main dish, poultry
Ethnic/Regional
American
Mediterranean
Ease of Preparation
Easy
Total Time
45 minutes or less
Servings
4
Main Ingredient
Chicken
Preparation/ Technique
Roast
Saute
Meal/Course
Dinner

Season
Fall
Winter
Holiday
New Year's Eve
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