Such a pretty dish. The lemon-chicken is a perfect combination, of course, and the extra step of charring the lemon really enhances the flavor. I like to serve this dish with steamed spinach and brown rice.
ENJOY!
Charred Lemon Chicken
Print recipe
| Serves | 4 |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Total time | 30 minutes |
| Meal type | Main Dish |
| From magazine | Cooking Light |
This charred lemon chicken is fast, easy and healthy. It's a gorgeous dish for a dinner party!
Ingredients
- 2 lemons (sliced into thin rounds)
- 2 Teaspoons sugar
- 4 Cloves garlic (halved)
- 4 boneless, skinless chicken breasts (pound to even out thickness to approx. ¾ inch)
- salt and pepper to taste
- 2 Tablespoons olive oil
- 2 Tablespoons butter
- 2 Teaspoons garlic (minced)
- 1 Teaspoon oregano
- 1 Teaspoon thyme
- ½ Cup dry white wine
- 1 Cup chicken broth
- 2 Teaspoons flour
- 1 Tablespoon capers (rinsed and drained)
- ¼ Cup Italian parsley
Directions
| Marinate the Lemon Slices | |
| Step 1 | |
| Throw lemon slices, sugar and sliced garlic in bowl. Set aside. | |
| Cook the Chicken | |
| Step 2 | |
|
Season chicken with salt and pepper. Heat 1 Tablespoon olive oil over medium-high heat. Add chicken. Cook 4 minutes on each side, or until done. Remove to plate. |  |
| Char the Lemon Slices | |
| Step 3 | |
|
Add remaining 1 Tablespoon olive oil to pan. Add lemon mixture. Cook 1 minute, turning occasionally, until lemon slices are browned. Pour lemon mixture back into bowl. |  |
| Final Assembly | |
| Step 4 | |
|
Reduce heat to medium. Add 1 Tablespoon butter, minced garlic, oregano and thyme. Add wine to deglaze pan. Bring to a boil and cook for 3 minutes or until liquid is almost gone. Whisk in chicken broth and flour. Bring to a boil, reduce heat and simmer 3 minutes or until sauce is thickened to your liking. Stir in remaining butter, add chicken and capers. Turn chicken to cover with sauce. Adjust seasonings. Top with lemon mixture and sprinkle with parsley. |  |
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