Sunday, July 12, 2009

chicken with olives and roasted lemons

DELICIOUS! A Lydia Bastianich recipe that I played with.

Here's what I did:

Slice 2 lemons thinly . Place on parchment paper on a baking tray. Sprinkle with olive oil, salt and pepper.

Roast in the oven at 375 for about 15-20 minutes until browned on edges.


Salt, pepper and flour boneless skinless chicken breast.

Heat olive oil in skillet over high heat. Add chicken and saute until brown each side about 6 minutes total.

Add chicken broth, 2 T capers, sliced green Italian olives, some chopped fresh tomatoes and cook about 8 minutes until reduced.

Add chopped parsley, spinach, 1T butter and the lemons for about a minute or two. Season with S and P and serve hot.

A hit all around. No exact amounts because I winged it. The sauce was so good!

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