Ciao Chow Linda
Lemon chicken with olives and capers
Lemon Chicken With Olives and Capers
Cuisine: Italian
Author: Ciao Chow Linda, inspired by Lidia Bastianich in Food & Wine Magazine
Ingredients
1 lemon, sliced 1/4-inch thick
Two 6-ounce skinless, boneless chicken breast halves
1/4 cup all-purpose flour, for dusting
1/4 cup pitted olives, sliced (I used Kalamata olives, but you could use green olives as well)
1 tablespoon drained capers
3/4 cup chicken stock or low-sodium broth
2 tablespoons unsalted butter, cut into small dice
1 tablespoons chopped flat-leaf parsley
1/4 cup freshly squeezed lemon juice
Instructions
Line a baking sheet with aluminum foil.
Arrange the lemon slices in a single layer.
Broil for about five minutes, keeping a close eye on the lemons so they don’t burn.
Remove from the broiler when the lemons begin to brown around the edges.
In a deep medium skillet, heat 1/4 cup of oil.
Season the chicken with salt and pepper and dust with the flour, shaking off the excess.
Cook the chicken over high heat, turning once, until golden, about 6 minutes.
Add the olives, capers and stock and bring to a boil.
Cook over high heat until the stock is reduced by about two-thirds, about 5 minutes.
Add the roasted lemons, the lemon juice, 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 spoon the sauce on top.