Chicken Breasts with Roasted Lemons
Tangy roasted lemons harmonize beautifully with chicken. They are also delicious chopped and sprinkled over fish.
- 3 medium lemons, thinly sliced and seeded
- 1 teaspoon extra-virgin olive oil
- 1/8 teaspoon salt
- 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
- 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.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate the roasted lemons (Step 1) for up to 2 days.
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
More From EatingWell
Fresh, sun-ripened tomatoes not only taste wonderful, they...
Add these healthy and delicious recipes to your gluten-free...
When summer tomatoes from backyard gardens and farmstands hit...
When the produce section looks bleak, turn to the freezer....
If you’re craving an easy dessert tonight, we have just what...
The Meatless Monday movement is growing in popularity across...
Potassium plays a vital role in keeping your heart healthy...
Go beyond the gin and tonic this summer and mix up cocktails...
In the hot months of summer, cool down with a refreshing and...
Our nonalcoholic drink recipes, or “mocktails,” are festive...
Kick back and enjoy one of our delicious healthy summer punch...
During the busy workweek, these no-cook dinner recipes are...
Quinoa is a superfood that is packed with fiber and protein...
Fresh leeks are a delicious addition to many recipes. These...
Farmers’ markets and gardens are full of fresh and delicious...
Sardines (Pacific, wild-caught) are one of the healthiest...
- Total Time
- 45 minutes or less
- Main Ingredient
- New Year's Eve
- Type of Dish
- Main dish, poultry
- Ease of Preparation