Jean Murphy's Eating Well Chicken With Roasted Lemons
Eating Well Magazine has partnered with VPR for many years, and
many staffers are subscribers. Because there always seem to be more
recipes than one can reasonably try out in any given issue, we rely on
one another for recommendations. Membership Assistant Jean Murphy said
she swears by this recipe for chicken with roasted lemons. “This one is
a staple in my house…yummy and light and company-worthy. How can you go
wrong with that?”
3 medium lemons, thinly sliced and seeded
1 teaspoon extra-virgin olive oil
1/8 teaspoon salt
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
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 1/8 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 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.
Per serving : 219 Calories; 7 g Fat; 2 g Sat; 3 g Mono; 72 mg Cholesterol; 6 g Carbohydrates; 28 g Protein; 1 g Fiber; 396 mg Sodium; 376 mg Potassium
3 medium lemons, thinly sliced and seeded
1 teaspoon extra-virgin olive oil
1/8 teaspoon salt
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
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 1/8 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 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.
Per serving : 219 Calories; 7 g Fat; 2 g Sat; 3 g Mono; 72 mg Cholesterol; 6 g Carbohydrates; 28 g Protein; 1 g Fiber; 396 mg Sodium; 376 mg Potassium