A lemony tasty chicken dish
Heat an oven to 160 deg C.
Thinly slice the lemon and put it on a baking sheet covered with parchment.
Brush with a little of the olive oil and sprinkle lightly with salt.
Cook in the oven until the lemons are slightly dry and beginning to brown around the edge (about 30 mins).
Place the flour and pepper in a flat bowl and mix it.
Coat all sides of the chicken pieces with the flour.
Heat the rest of the olive oil in a frypan and cook the chicken in it until the pieces are golden brown (2-3 minutes per side).
Add the stock, and capers, scraping up any browned bits, and simmer until the liquid is reduced to a syrup-like consistency (about 8 minutes), turning the chicken at least once.
JUST BEFORE SERVING add the roasted lemons, butter and 2 tablespoons of parsley and mix it through till the butter has melted.
Serve with the rest of parsley sprinkled over.
DON'T add the lemon until you are ready to serve or the sauce goes bitter.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (293g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 113 (40%)|
|Amt Per Serving||% DV|
|Total Fat 12.6g||17 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 109.9mg||34 %|
|Sodium 416mg||14 %|
|Potassium 479.8mg||13 %|
|Total Carbohydrate 13.2g||4 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 11.5g|
|Protein 28.9g||41 %|
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Calories per serving: 280
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