Chicken With Roasted Lemons Green Olives And Capers Recipes

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CHICKEN WITH LEMON-CAPER SAUCE



Chicken with Lemon-Caper Sauce image

A rich chicken dish, perfect for a special meal.

Provided by ALISSASMOM

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 2

Number Of Ingredients 9

1 pinch salt
½ cup all-purpose flour
2 (6 ounce) skinless, boneless chicken breast halves
2 tablespoons olive oil
¼ cup dry white wine
¼ cup lemon juice
¼ cup cold unsalted butter, cut into pieces
2 tablespoons capers, drained
2 lemon wedges

Steps:

  • Mix together salt and flour in a small dish or plastic bag, then coat chicken and shake off excess. Heat olive oil in a skillet over medium-high heat. Shake excess flour from chicken, then brown in hot oil until both sides are golden-brown, and the inside has turned white and firm, 3 to 4 minutes per side.
  • Remove the chicken, and set aside in a warm place. Pour white wine into the skillet, and allow to boil as you dissolve the cooked bits from the bottom of the pan. Add the lemon juice, and allow to come to a boil, cook for a few minutes until reduced by half.
  • Sprinkle the cubed butter into the boiling sauce. Swirl and shake the pan vigorously to dissolve the butter, thus thickening the sauce. The butter must never come to rest, or the sauce will separate and become oily. Once the butter has completely incorporated, remove from heat and stir in capers.
  • To serve, pour lemon-caper sauce over the chicken, and serve with a wedge of lemon.

Nutrition Facts : Calories 661.9 calories, Carbohydrate 29.2 g, Cholesterol 159.8 mg, Fat 39 g, Fiber 1.9 g, Protein 43.3 g, SaturatedFat 17.1 g, Sodium 372 mg, Sugar 1.2 g

CHICKEN WITH ROASTED LEMONS, GREEN OLIVES, AND CAPERS



Chicken With Roasted Lemons, Green Olives, and Capers image

I am not sure where I found this recipe, but I've made a a billion times now. It's not really one you can ever get tired of! I like to serve this with Zee Merchant's Spinach Rice - http://www.food.com/recipe/spinach-rice-37570

Provided by In Der Kuumlche

Categories     Chicken Breast

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

2 lemons, washed
4 chicken breasts, large, skinless, boneless
1/2 cup flour, all purpose (Or more as needed. Can substitute non-gluten flour just fine.)
5 tablespoons olive oil
1/2 cup green olives, sliced and pitted (Sicilian or other brine-cured green olives)
2 tablespoons capers, drained (If you are a caper freak, adding more doesn't throw off any balance)
1 1/2 cups chicken stock (homemade, or canned broth works fine)
1/4 cup butter, 1/2 stick, cut into 4 pieces (1/4 cup Benecol or Smart Balance work just fine for this.)
3 tablespoons fresh parsley, chopped

Steps:

  • For roasted lemons: Preheat oven to 325°F Line baking sheet with parchment paper. Arrange lemon slices in single layer on prepared sheet. Brush lemon slices with olive oil; sprinkle lightly with salt. Roast until slightly dry and beginning to brown around edges, about 25 minutes. (Lemons can be made 1 day ahead. Transfer to container. Cover; chill.)
  • For chicken: Sprinkle chicken with salt and pepper. Dredge chicken in flour to coat both sides; shake off excess.
  • Heat 5 tablespoons oil in heavy large skillet over high heat.
  • Add chicken and cook until golden brown, about 3 minutes per side.
  • Stir in olives and capers. Add stock and bring to boil, scraping up browned bits from bottom of skillet.
  • Boil until liquid is reduced to syrup consistency, turning chicken over after 3 minutes, about 5 minutes.
  • Add butter, roasted lemon slices, and 2 tablespoons parsley; simmer until butter melts and chicken is cooked through, about 2 minutes.
  • Season with salt and pepper.
  • Transfer to platter.
  • Sprinkle with remaining 1 tablespoon parsley before serving,.

CHICKEN WITH ROAST LEMONS AND GREEN OLIVES



Chicken with Roast Lemons and Green Olives image

This recipe from Pamela Kaufman of Ferndale, Michigan gives this chicken a European flair with lemons, parsley, and olives.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 50m

Number Of Ingredients 10

2 lemons, washed, ends trimmed, cut into 12 1/4-inch slices, plus zest and 2 tablespoons juice (from a third lemon)
Coarse salt and ground pepper
1/4 cup plus 1 tablespoon all-purpose flour
4 boneless, skinless chicken breast halves (6 to 8 ounces each)
3 tablespoons olive oil
5 garlic cloves, minced
1/4 cup dry white wine
1 cup reduced-sodium chicken broth, canned
1/2 cup pitted green Sicilian or Spanish olives, thinly sliced
1/4 cup chopped flat-leaf parsley

Steps:

  • Preheat oven to 325 degrees. Line a baking sheet with parchment paper. Arrange lemon slices in a single layer on paper; sprinkle with pepper. Roast, turning slices over halfway through, until lightly browned around edges, 25 to 35 minutes. Set aside.
  • After lemons have roasted 20 minutes, place 1/4 cup flour in a shallow bowl. Season chicken with salt and pepper; coat with flour, shaking off excess. In a large skillet, heat oil over medium-high. Add chicken and cook until browned, 3 to 4 minutes per side; remove and set aside.
  • Add garlic to skillet; cook 30 seconds. Add wine and cook, scraping up browned bits from bottom, until reduced by half, about 1 minute. Whisk in remaining tablespoon flour; cook until just starting to brown, about 30 seconds. Add 1/4 cup broth, whisking until combined. Add remaining broth, olives, zest, and lemon juice. Return chicken to skillet. Bring to a boil, reduce to a simmer, and cook, turning chicken once, until opaque throughout, 8 to 10 minutes. Add roast lemons and parsley; stir to coat. Serve.

Nutrition Facts : Calories 404 g, Fat 16 g, Protein 48 g, SaturatedFat 2 g

CHICKEN WITH ROASTED LEMONS, GREEN OLIVES, AND CAPERS



Chicken With Roasted Lemons, Green Olives, and Capers image

Pollo con Limoni Arrosti, Olive Verdi, e Capperi******************************* Provided by my Sicilian friend Adriana: Cookiesfromitaly.com

Provided by Phil Franco

Categories     Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 10

12 thin lemon slices (from 2 lemons)
olive oil
4 large boneless skinless chicken breast halves
all-purpose flour
5 tablespoons olive oil
1/2 cup sliced pitted green Sicilian olives or 1/2 cup other green olives in brine
2 tablespoons drained capers
1 1/2 cups chicken stock or 1 1/2 cups chicken broth
1/4 cup butter, cut into 4 pieces
3 tablespoons chopped fresh parsley

Steps:

  • Prepare the Roasted lemons:.
  • Preheat oven to 325°F.
  • Line baking sheet with parchment paper.
  • Arrange lemon slices in single layer on prepared sheet.
  • Brush lemon slices with olive oil; sprinkle lightly with salt.
  • Roast until slightly dry and beginning to brown around edges, about 25 minutes. (Lemons can be made 1 day ahead. Transfer to container. Cover; chill.).
  • Prepare the Chicken:.
  • Sprinkle chicken with salt and pepper.
  • Dredge chicken in flour to coat both sides; shake off excess.
  • Heat 5 tablespoons oil in heavy large skillet over high heat.
  • Add chicken and cook until golden brown, about 3 minutes per side.
  • Stir in olives and capers.
  • Add stock and bring to boil, scraping up browned bits from bottom of skillet.
  • Boil until liquid is reduced to syrup consistency, turning chicken over after 3 minutes, cook another 5 minutes.
  • Add butter, roasted lemon slices, and 2 tablespoons parsley; simmer until butter melts and chicken is cooked through, about 2 minutes.
  • Season with salt and pepper. Transfer to platter.
  • Sprinkle with remaining 1 tablespoon parsley. Makes 4 servings.
  • That's it!

Nutrition Facts : Calories 421.2, Fat 31.1, SaturatedFat 10.3, Cholesterol 101.6, Sodium 416.9, Carbohydrate 5.5, Fiber 0.8, Sugar 2, Protein 30.1

ROASTED CHICKEN WITH LEMON, RAMPS, AND GREEN OLIVES



Roasted Chicken with Lemon, Ramps, and Green Olives image

Ramps, with their wild, garlicky flavor, have become the seasonal poster child of spring, and for good reason. Here, they join tart lemon and briny green olives in a chicken dish that might become your new Passover favorite. Can't find ramps? Scallions work just as well.

Provided by Leah Koenig

Categories     Chicken     Roast     Passover     Kid-Friendly     Small Plates

Yield Serves 8

Number Of Ingredients 11

4 tablespoons olive oil
1 lemon, thinly sliced, seeds discarded
2 chickens (about 3 pounds each), quartered, or 4 bone-in, skin-on legs (drumsticks and thighs) and 4 bone-in, skin-on breasts
Kosher salt and freshly ground pepper
1 large bunch ramps or scallions, trimmed and halved lengthwise
4 garlic cloves, thinly sliced
3 shallots, halved lengthwise and thinly sliced
1/3 cup pitted mild green olives (such as Castelvetrano), quartered lengthwise
1 tablespoon chopped fresh thyme
1/2 cup dry white wine
Fresh parsley leaves (for serving)

Steps:

  • Preheat oven to 425°F. Heat oil in a large skillet over medium-high. Fry lemon slices until just beginning to brown, 2-3 minutes. Transfer to a plate and reserve oil in pan.
  • Season chicken with salt and pepper. Return pan to medium-high heat. Working in batches to avoid crowding the pan, cook chicken, without turning, until skin is nicely browned and crisped, 7-8 minutes per batch. Transfer chicken, skin-side up, to a large roasting pan; repeat with remaining chicken. Reserve skillet (do not wash).
  • Arrange reserved lemon slices and ramps around chicken pieces. Transfer roasting pan to oven and cook until chicken is cooked through (it should reach an internal temperature of 165°F), 25-30 minutes. Transfer chicken, lemon slices, and ramps to a serving platter, reserving pan juices.
  • Heat reserved skillet over medium; add garlic and shallots and cook until softened, about 5 minutes. Add olives and thyme and cook, stirring, until fragrant, about 1 minute. Add wine and cook, stirring, until reduced by about half, 2-3 minutes. Using a spoon, transfer chicken juices from roasting pan to skillet and cook until thickened, 3-5 minutes; season with salt and pepper. Spoon sauce around chicken and garnish with fresh parsley.

CHICKEN WITH ROASTED LEMONS, GREEN OLIVES, AND CAPERS



Chicken with Roasted Lemons, Green Olives, and Capers image

Provided by Dan Swinney

Categories     Chicken     Olive     Roast     Quick & Easy     Lemon     Pan-Fry     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 12

Roasted Lemons
12 thin lemon slices (from 2 lemons)
Olive oil
Chicken
4 large skinless boneless chicken breast halves
All purpose flour
5 tablespoons olive oil
1/2 cup sliced pitted green Sicilian olives or other brine-cured green olives
2 tablespoons drained capers
1 1/2 cups chicken stock or canned low-salt chicken broth
1/4 cup (1/2 stick) butter, cut into 4 pieces
3 tablespoons chopped fresh parsley

Steps:

  • For roasted lemons:
  • Preheat oven to 325°F. Line baking sheet with parchment paper. Arrange lemon slices in single layer on prepared sheet. Brush lemon slices with olive oil; sprinkle lightly with salt. Roast until slightly dry and beginning to brown around edges, about 25 minutes. (Lemons can be made 1 day ahead. Transfer to container. Cover; chill.)
  • For chicken:
  • Sprinkle chicken with salt and pepper. Dredge chicken in flour to coat both sides; shake off excess. Heat 5 tablespoons oil in heavy large skillet over high heat. Add chicken and cook until golden brown, about 3 minutes per side. Stir in olives and capers. Add stock and bring to boil, scraping up browned bits from bottom of skillet. Boil until liquid is reduced to syrup consistency, turning chicken over after 3 minutes, about 5 minutes. Add butter, roasted lemon slices, and 2 tablespoons parsley; simmer until butter melts and chicken is cooked through, about 2 minutes. Season with salt and pepper. Transfer to platter. Sprinkle with remaining 1 tablespoon parsley.

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