Chicken Breasts and Roasted Lemons

By Lonnie

Tangy roasted lemons harmonize beautifully with chicken. They are also delicious chopped and sprinkled over fish.
Make Ahead Tip: Cover and refrigerate the roasted lemons (Step 1) for up to 2 days.

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

Details

Preparation time 40mins
Cooking time 40mins

Preparation

Step 1

FOR THE ROASTED LEMONS:
Preheat oven to 325 degrees 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.


FOR THE 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.