Sunday, August 1, 2010

Roasted Lemon Chicken

We eat a lot of chicken at our house and I'm always on the look out for a new taste. After perusing a few cookbooks and a few blogs I decided to give this a try and wow was it good! This dish is pretty rich so I just did a simple grilled vegetable mélange of squash and peppers to round out the meal.

Roasted Lemon Chicken

12 thin lemon slices, cut from 2 lemons
olive oil
4 boneless, skinless chicken breasts
about 1/2 cup flour
2 tsp. poultry seasoning
fresh ground black pepper to taste
2-3 T olive oil
1/2 cup sliced pitted green olives (I used garlic stuffed ones!)
2 T drained capers, rinsed
1 1/2 cups low sodium chicken stock
2 T butter, cut into small pieces
3 T chopped fresh parsley-this would look nice—I didn't have any tonight

Preheat oven to 325 F. Cut two lemons into thin slices Brush lemon slices lightly with olive oil and arrange on baking sheet with parchment paper or foil. Roast until lemons are slightly dry and barely beginning to brown, about 25 minutes.

Trim all visible fat and tendons from chicken breasts. Combine flour and poultry seasoning and add desired amount of black pepper. Lightly coat chicken with flour. Heat oil in heavy pan just large enough to hold the chicken in a single layer. Add chicken and cook until golden brown, about 3-5 minutes per side. Add olives and capers and pour in chicken stock. Bring to boil, scraping off any browned bits from bottom of pan. Boil until liquid is reduced and slightly thickened, about 5 minutes. Add butter, roasted lemon slices, and 2 T of the chopped parsley. Simmer until butter is melted and chicken is cooked through, 2-3 minutes more. Transfer chicken to serving platter, pour sauce over, and sprinkle remaining 1 T parsley. Serve hot.

Grilled Vegetables

Slice squash in thick lengthwise slices. Cut red and green pepper in large wedges. Marinate the veggies in Italian salad dressing in a ziplock bag for a couple of hours.

Preheat grill to high. Once I put the veggies on the grates I turn the heat down. Grill five minutes and then turn. Grill another five or so.

1 comment:

  1. Wow--beautiful colors!! Looks like the two of you ate very well this weekend--yum!