It's fabulous having the big guy home so I have a reason to cook again, to say nothing of the fact that I'm a little tired of all the carbs I've eaten in the last 5 days. Aren't you?
Last night's dinner needed to be something that was easy to prepare because we had a lot of catching up to do, but full of flavor too because I really wanted to hear the man of the house say "it's SOOO good to be home". Mission accomplished - this did the trick.
Adapted from Bon Appetit magazine, this chicken with its sweet/tart roasted lemons, salty olives and capers is real wow - absolutely chock full of exotic flavors. Including roasting the lemons, prepping and cooking the chicken and finishing the sauce, the whole dish takes about 20 minutes total and the result is a perfectly cooked, incredibly tender, lemony, salty, sweet dish with a hint of the Mediterranean. We enjoyed it along with a three bean salad dressed up with sun dried tomatoes and feta cheese and some sliced tomatoes, but I'm telling you it would be wonderful on a bed of couscous to soak up some of that to die for buttery sauce.
Chicken with Roasted Lemons, Green Olives and Capers
1 large lemon
Preheat oven to 325. Line a sheet pan with parchment paper.
Slice 1 large lemon into 12 thin slices. Brush with olive oil, sprinkle lightly with salt and bake for 20 minutes until lemons turn golden around the edges and look slightly dry. Set aside.
2 large skinless boneless chicken breasts
All purpose flour
Coarse ground pepper
2 tablespoons olive oil
1/2 cup sliced large pitted green olives (I used lemon stuffed olives)
2 Tablespoons capers, rinsed and drained
1/2 cup white wine or vermouth
2 tablespoons cold butter, cut into pieces
2 tablespoons fresh parsley, chopped
Pound chicken slightly to a uniform half inch thickness. Coat with coarse ground pepper, then dredge in flour. Heat oil in a large sauté pan over medium high, add chicken and cook for 3 minutes or until golden brown. Flip over and cook another 2 minutes. Add wine to pan and lower heat to medium. Sprinkle olives and capers over top of chicken, cover and cook for 5 minutes. Remove from heat and stir butter pieces into sauce until butter has melted, scraping bottom of pan to incorporate browned bits into sauce. Top with roasted lemon slices and garnish with parsley. Serves 2.