A dinner to remember: Sauteed Chicken with Olives, Capers and Roasted Lemons– modified a little bit from Food and Wine.
My new favorite roasting venture: Lemons. Wonderful lemons.
Ever try roasting these golden gifts from nature?
With a drizzle of olive oil and a splash of kosher salt, they caramelize and transform into flavor-powerhouses that are unlike any raw lemon you’ve ever tasted.
While those luscious lemons are roasting, flour-dusted chicken is sauteed until lightly browned.
Olives, capers and chicken broth are added, and the whole bunch simmers until the broth is reduced.
Add the roasted lemons and a couple pats of butter and the magic begins to happen. The lemons impart their roasted flavor onto the chicken and into the sauce. Heaven.
The chicken is plated with the sauce drizzled over the top. It would certainly be good served over rice or alongside roasted potatoes. I chose to serve it up on its own with the sauce spooned over. Each bite of chicken was incredibly tender, and the sauce really made it over-the-top fantastic. Hubby kept saying things like, “How did you make this?” and “It’s moist, not dry.” (like I make dry chicken all the time or something!!) “It’s so flavorful!” (He’s so descriptive, isn’t he?)
Long story made short: We loved it. A lot. And the roasted lemons really made the dish.
This recipe can be found here: Sauteed Chicken with Roasted Lemons
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