Friday, March 31, 2017

Lemon Chicken

TOTAL TIME             50  minutes
Serves 4 (serving size: 1 chicken breast half and about 3 tablespoons sauce)
Lightly charring the lemon slices intensifies their flavor and creates a gorgeous look for this delicious chicken dinner. Be sure to include any of the sweet, tangy liquid the lemons give off in the bowl; it adds incredible depth to the sauce.

2               small lemons, cut into thin rounds
1-1/2        teaspoons sugar
4              garlic cloves, halved
4              (6-ounce) skinless, boneless chicken breast halves, pounded to 3/4-inch thickness
1/2           teaspoon kosher salt, divided
1/2           teaspoon freshly ground black pepper
1               tablespoon olive oil, divided
2               tablespoons unsalted butter, divided
1               teaspoon grated shallot
1/2            teaspoon grated garlic
1               oregano sprig
1               thyme sprig
1/2            cup dry white wine
1               cup unsalted chicken stock (such as Swanson)
1               teaspoon all-purpose flour
1               tablespoon capers, rinsed and drained
2               tablespoons chopped fresh flat-leaf parsley

1  .  Combine lemon slices, sugar, and garlic in a medium bowl.

2 .  Sprinkle chicken with 3/8 teaspoon salt and pepper. Heat a large skillet over medium-high heat. Add 2 teaspoons oil; swirl to coat. Add chicken to pan; cook 4 minutes on each side or until done. Place chicken on a plate. Add remaining 1 teaspoon oil to pan; swirl to coat. Add lemon mixture to pan; cook 1 minute or until lemon slices are lightly browned, turning occasionally. Return lemon mixture to bowl.

3 .  Wipe pan with paper towels. Heat pan over medium heat. Add 1 1/2 teaspoons butter to pan; swirl until butter melts. Add shallot, 1/2 teaspoon grated garlic, oregano sprig, and thyme sprig; cook 1 minute. Add wine to pan, scraping pan to loosen browned bits. Bring to a boil; cook 3 minutes or until liquid almost evaporates. Add remaining 1/8 teaspoon salt, stock, and flour to pan, stirring with a whisk. Bring to a boil; reduce heat, and simmer 3 minutes or until liquid is reduced to about 2/3 cup. Remove pan from heat; discard oregano and thyme sprigs. Stir in remaining 1 1/2 tablespoons butter and capers, stirring until butter melts. Return chicken and any juices to pan; turn to coat with sauce. Top chicken with lemon mixture. Sprinkle with parsley.
Heart healthy

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