Roasted Lemon Chicken
Recipe type: Main
- 3 medium lemons, thinly sliced and seeded
- 1 teaspoon extra-virgin olive oil
- ⅛ tsp. salt
- 4 boneless, skinless chicken breast halves, (about 1 pound total), trimmed
- ⅛ teaspoon salt
- Freshly ground pepper, to taste
- ¼ cup all-purpose flour
- 2 tsp. extra-virgin olive oil
- 1¼ cups reduced-sodium chicken broth
- 2 Tbsp. drained capers, rinsed
- 2 tsp. butter
- 3 Tbsp. 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 ⅛ 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 ½ inch thick.
- Sprinkle the chicken with ⅛ 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.