Chicken Breasts with Roasted Lemons

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 178.0
  • Total Fat: 11.4 g
  • Cholesterol: 18.9 mg
  • Sodium: 532.4 mg
  • Total Carbs: 15.9 g
  • Dietary Fiber: 4.3 g
  • Protein: 9.6 g

View full nutritional breakdown of Chicken Breasts with Roasted Lemons calories by ingredient
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Number of Servings: 4


    For the roasted lemons:
    3 medium lemons, thinly sliced and seeded
    1 teaspoon extra-virgin olive oil
    1/8 teaspoon salt

    For the chicken:
    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


1. 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.

2. 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).

3. 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.

Number of Servings: 4

Recipe submitted by SparkPeople user LYNDSAY81283.

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