Chicken Breasts with Roasted Lemons

By sexyswamprat

Ingredients
  • For the Roasted Lemons:

  • 3 medium lemons, thinly sliced and seeded

  • 1 teaspoon extra-virgin olive oil

  • 1/8 teaspoon salt

  • For the 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

Directions
  1. FOR THE ROASTED LEMONS:

  2. Preheat oven to 325 degrees F.

  3. 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.

  4. FOR THE CHICKEN:

  5. 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).

  6. 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.


Nutritional Facts

Servings
1
per Serving
Yield
4 servings
Calories
219
Fat. Total
7g
Protein
28g
Carbohydrates
Total
6g
Fat
Saturated
2g
Fiber
1g
Cholesterol
72mg
Sodium
396mg
% Cal. from Fat
29%

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