Ingredients & Directions
This piquant dish from chef Lidia Bastianich’s Missouri restaurant, Lidia’s Kansas City, is one of our favorite ways to prepare skinless chicken breasts.
Total time 35 minutes
Ingredients
2 lemons, sliced ¼ inch thick
¼ cup extra virgin olive oil, plus more for drizzling
Salt and freshly ground pepper
Four 6oz. skinless, boneless chicken breasts halves
All-purpose flour, four dusting
½ cup pitted green Sicilian or Spanish olives, sliced
2 Tbsp. drained capers
1 cup chicken stock or low-sodium broth
3 Tbsp. unsalted butter, cut into small dice
2 Tbsp. chopped parsley
- Preheat the oven to 375º F. Line a baking sheet with lightly oiled parchment paper. Arrange the lemon slices on the paper in a single layer. Lightly drizzle the slices with oil and season with salt and pepper. Roast for about 20 minutes, until the slices begin to brown around the edges.
- In a medium, deep skillet, heat the ¼ cup of olive oil. Season the chicken breasts with salt and pepper and dust them with flour, shaking off the excess. Cook the chicken over high heat, turning once, until the breasts are golden, about 6 minutes.
- Add the olives, capers and stock to the skillet and bring to a boil. Cook over high heat until the shock is reduced to 1/3 cup, about 5minutes. Add the roasted lemons, butter and parsley, season with salt and pepper and simmer just until the chicken is cooked through, about 1 minute. Transfer the chicken to plates and serve.
Serve with Sautéed baby spinach
Makes 4 servings
Recipe Provided by Food and Wine, ‘Favorite Italian Recipes.’