Rating: 4.5 stars
20 Ratings
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  • 4 star values: 12
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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.

Adam Hickman
This Story Originally Appeared On cookinglight.com

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Read the full recipe after the video.

Recipe Summary

hands-on:
37 mins
total:
37 mins
Yield:
Serves 4 (serving size: 1 chicken breast half and about 3 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine lemon slices, sugar, and garlic in a medium bowl.

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  • 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.

  • 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.

Nutrition Facts

332 calories; fat 13.7g; saturated fat 5.1g; mono fat 5.5g; poly fat 1.2g; protein 38g; carbohydrates 7g; fiber 1g; cholesterol 124mg; iron 1mg; sodium 576mg; calcium 35mg.
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