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Chicken with Capers and Roasted Lemon

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Ingredients

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For the Roasted Lemons

  • 1 lemon, sliced thinly
  • Olive oil
  • Salt

For the Chicken

  • 6 large boneless chicken breasts, pounded to 1/2 inch thickness and cut in half
  • 1/2 cup flour, seasoned lightly with salt and pepper
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 4 large cloves garlic, peeled
  • 1 1/2 cups white wine
  • 1 1/2 cups chicken broth
  • 1 tablespoon fresh thyme, plus extra for garnish
  • 2–3 tablespoons capers (use the full amount if you like things extra tangy!

Instructions

  1. Preheat oven to 350. Place lemon slices on a cookie sheet lined with parchment paper.
  2. Brush with olive oil and sprinkle with a little salt. Roast for 30 minutes or until starting to char at the edges. Set aside.
  3. Dredge the chicken pieces in seasoned flour.
  4. Heat the butter and oil in a large, deep oven-safe skillet over medium high heat. Cook chicken in batches until lightly golden on both sides, about 2-3 minutes per side (it will finish cooking in the oven.) Remove to a plate.
  5. Add garlic to the pan and stir for a minute or two until starting to soften. Add wine, broth, thyme and capers and bring to a simmer.
  6. Return chicken to pan (you can put all of it in the pan – it doesn’t need to be in a single layer), put the lid on the pan and put it in the 350 degree oven for 45 minutes.
  7. Remove chicken from pan and boil the sauce until it is slightly reduced.
  8. Place chicken on platter or plates, pour sauce on top and scatter on a little chopped fresh thyme and those gorgeous roasted lemons. Serve at once.

Find it online: https://www.framedcooks.com/chicken-capers-roasted-lemon/