ezRecipe-Zee: Cooking Recipe: How to make Chicken With Roasted Lemons, Green Olives, And Capers

Chicken With Roasted Lemons, Green Olives, And Capers

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Date Added:	April 15, 2008
Calories:
Serves:	4
Prep. Time:	0:00
Category:	Chicken / Turkey / Poultry, Main Dish, Restaurant, Copy Cat / Restaurant

Ingredients:

                    === ROASTED LEMONS ===
12                  thin lemon slices - (from 2 lemons)
                    Olive oil
                    Salt
                    === CHICKEN ===
4     large         boneless skinless chicken breast halves
                    Salt
                    Freshly-ground black pepper
                    All-purpose flour
5     tablespoons   olive oil
1/2   cup           sliced pitted green Sicilian olives
                    = (or other brine-cured green olives)
2     tablespoons   drained capers
1 1/2 cups          chicken stock
                    = (or canned low-salt chicken broth)
1/4   cup           butter - (1/2 stick)
3     tablespoons   chopped fresh parsley

Directions: one line for each direction. When saved the lines will be numbered.

For roasted lemons: Preheat oven to 325 degrees. Line baking sheet with parchment paper. Arrange lemon slices in single layer on prepared sheet. Brush lemon slices with olive oil; sprinkle lightly with salt. Roast until slightly dry and beginning to brown around edges, about 25 minutes. (Lemons can be made 1 day ahead. Transfer to container. Cover; chill.)
For chicken: Sprinkle chicken with salt and pepper. Dredge chicken in flour to coat both sides; shake off excess. Heat 5 tablespoons oil in heavy large skillet over high heat. Add chicken and cook until golden brown, about 3 minutes per side. Stir in olives and capers.
Add stock and bring to boil, scraping up browned bits from bottom of skillet. Boil until liquid is reduced to syrup consistency, turning chicken over after 3 minutes, about 5 minutes. Add butter, roasted lemon slices, and 2 tablespoons parsley; simmer until butter melts and chicken is cooked through, about 2 minutes. Season with salt and pepper.
Transfer to platter. Sprinkle with remaining 1 tablespoon parsley.
This recipe yields 4 servings.
Comments: Executive chef Dan Swinney serves this terrific dish on a bed of saut�ed fresh spinach.

Notes:
Recipe from Lidia�s Kansas City in Kansas City, MI , as published in the article "The New Ethnic Restaurant: Regional Italian" by David Brindley

Nutrition Facts not Available

Rating: ()

Added On: April 15, 2008

* Bon App�tit, September 2001