Sauteed Chicken with Olives and Roasted Lemons
carol blades
A piquant dish from Food and Wine August 08. Excellent for skinless chicken breasts.
ingredients
- 2 lemons, sliced 1/4 inch thick
- 1/4 cup olive oil, plus more for drizzling
- salt and freshly ground pepper
- Four 6-ounce skinless, boneless chicken breasts halves
- All purpose flour, for dusting
- 1/2 cup pitted green Sicilian or Spanish olives, sliced
- 2 tablespoons drained capers
- 1 cup chicken stock
- 3 tablespoons butter, cut into small dice
- 2 tablespoons chopped parsley
directions
- 1
1. Preheat oven to 375. Line a baking sheet with lightly oiled parchment paper. Arrange the lemon slices on the paper in a single layer, Lightly drizzle lemon slices with oil and season with salt and pepper. Roast for about 20 minutes, until the slices begin to brown around the edges.
- 2
2. In a medium, deep skillet, heat the 1/4 cup of olive oil. Season chicken breasts with salt and pepper and dust them with flour, shaking off the excess. Cook the chicken over high heat, turning once, until the breasts are golden, about 6 minutes.
- 3
3. Add the olives, capers and stock to the skillet and bring to a boil. Cook over high heat until the stock is reduced to 1/3 cup, about 5 minutes. Add the roaste lemons, butter and parsley, season with salt and pepper and simmer just until the chicken is cooked through, about 1 minute. Transfer the chicken to plates and serve.
- 4
Serve with Sauteed baby spinach.
Source: carol blades
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews