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Chicken With Roasted Lemons, Green Olives, and Capers

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)28.1381
Energy (kCal)1063.94
Carbohydrates (g)20.1117
Total fats (g)100.4692
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Prepare the Roasted lemons: | 2. Preheat oven to 325°F. | 3. Line baking sheet with parchment paper. | 4. Arrange lemon slices in single layer on prepared sheet. | 5. Brush lemon slices with olive oil; sprinkle lightly with salt. | 6. 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.). | 7. Prepare the Chicken: | 8. Sprinkle chicken with salt and pepper. | 9. Dredge chicken in flour to coat both sides; shake off excess. | 10. Heat 5 tablespoons oil in heavy large skillet over high heat. | 11. Add chicken and cook until golden brown, about 3 minutes per side. | 12. Stir in olives and capers. | 13. Add stock and bring to boil, scraping up browned bits from bottom of skillet. | 14. Boil until liquid is reduced to syrup consistency, turning chicken over after 3 minutes, cook another 5 minutes. | 15. Add butter, roasted lemon slices, and 2 tablespoons parsley; simmer until butter melts and chicken is cooked through, about 2 minutes. | 16. Season with salt and pepper. Transfer to platter. | 17. Sprinkle with remaining 1 tablespoon parsley. Makes 4 servings. | 18. That's it! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lemon 12 slices - - - -
    olive oil 596.7 0.0 0.0 67.5
    chicken breast half 4 boneless skinless - - - -
    purpose flour - - - -
    olive oil 5 tablespoons 596.7 0.0 0.0 67.5
    green olive brine 1/2 cup sliced pitted - - - -
    caper 2 tablespoons drained 3.9560000000000004 0.8411 0.4059 0.1479
    chicken broth 1 1/2 cups 117.18 2.835 16.7076 3.9312
    butter 1/4 cup cut 342.0 15.714 10.686 28.8
    parsley 3 tablespoons chopped 4.104 0.7216 0.3386 0.0901

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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