Post by TigMode on Sept 7, 2002 10:12:00 GMT -6
4 (8-ounce) skinless, boneless chicken breasts
Kosher salt, to taste
Black pepper, freshly ground, to taste
Instant-blending flour, such as Wondra, for dredging
5 tablespoons olive oil-vegetable oil blend
2 cloves garlic, sliced
12 large Sicilian olives, flesh removed from the pit in strips
2 tablespoons nonpareil capers
Juice of 1/2 lemon
1 cup chicken stock
2 ounces (1/2 stick, 4 tablespoons) unsalted butter, cut into 4 pieces
12 slices roasted lemon (*see below)
2 tablespoons Italian (flat-leaf) parsley, chopped
Season the chicken breasts generously with salt and pepper, and dredge them in flour to lightly coat both sides.
Heat the olive oil blend in a large skillet over medium-high heat. Add the chicken breasts and cook for about 6 minutes, turning once, until golden brown on both sides. Add the garlic and swirl it around until it is golden brown, but be careful it does not burn.
Scatter the olive strips and capers around the chicken and cook for about 2 minutes, until they sizzle. Squeeze in the lemon juice and add the lemon half to the mixture for more flavor. Pour in the chicken stock and bring to a boil, scraping the bottom of the pan with a wooden spoon to dislodge any brown bits that stick to the pan.
Cook for about 6 minutes, turning the chicken pieces once or twice, until cooked through and the sauce is syrupy. Stir in the butter and swirl until it melts and is incorporated into the sauce. Top the chicken with roasted lemon wheels and sprinkle with the parsley. Taste the sauce and season with additional salt and pepper, if necessary.
Arrange each chicken breast in center of plate and ladle with the sauce.
* To make roasted lemon slices, brush very thin slices of lemon with olive oil and sprinkle them with salt. Place in a single layer on a parchment-lined baking sheet. Roast in a 300-degree oven for about 12 minutes, until dry and lightly browned, rotating the pan in the oven for even cooking.
* A nice way to serve this lemony chicken is to set it on a bed of cooked greens, such as sauteed spinach or cooked escarole.
Kosher salt, to taste
Black pepper, freshly ground, to taste
Instant-blending flour, such as Wondra, for dredging
5 tablespoons olive oil-vegetable oil blend
2 cloves garlic, sliced
12 large Sicilian olives, flesh removed from the pit in strips
2 tablespoons nonpareil capers
Juice of 1/2 lemon
1 cup chicken stock
2 ounces (1/2 stick, 4 tablespoons) unsalted butter, cut into 4 pieces
12 slices roasted lemon (*see below)
2 tablespoons Italian (flat-leaf) parsley, chopped
Season the chicken breasts generously with salt and pepper, and dredge them in flour to lightly coat both sides.
Heat the olive oil blend in a large skillet over medium-high heat. Add the chicken breasts and cook for about 6 minutes, turning once, until golden brown on both sides. Add the garlic and swirl it around until it is golden brown, but be careful it does not burn.
Scatter the olive strips and capers around the chicken and cook for about 2 minutes, until they sizzle. Squeeze in the lemon juice and add the lemon half to the mixture for more flavor. Pour in the chicken stock and bring to a boil, scraping the bottom of the pan with a wooden spoon to dislodge any brown bits that stick to the pan.
Cook for about 6 minutes, turning the chicken pieces once or twice, until cooked through and the sauce is syrupy. Stir in the butter and swirl until it melts and is incorporated into the sauce. Top the chicken with roasted lemon wheels and sprinkle with the parsley. Taste the sauce and season with additional salt and pepper, if necessary.
Arrange each chicken breast in center of plate and ladle with the sauce.
* To make roasted lemon slices, brush very thin slices of lemon with olive oil and sprinkle them with salt. Place in a single layer on a parchment-lined baking sheet. Roast in a 300-degree oven for about 12 minutes, until dry and lightly browned, rotating the pan in the oven for even cooking.
* A nice way to serve this lemony chicken is to set it on a bed of cooked greens, such as sauteed spinach or cooked escarole.