Tangy roasted lemons harmonize beautifully with chicken. They are also delicious chopped and sprinkled over fish.

Makes 4 servings

ACTIVE TIME: 40 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

Roasted lemons
3 medium lemons, thinly sliced and seeded
1 teaspoon extra-virgin olive oil
1/8 teaspoon salt

Chicken
4 boneless, skinless chicken breast halves (about 1 pound total), trimmed
1/8 teaspoon salt
Freshly ground pepper to taste
1/4 cup all-purpose flour
2 teaspoons extra-virgin olive oil
1 1/4 cups reduced-sodium chicken broth
2 tablespoons drained capers, rinsed
2 teaspoons butter
3 tablespoons chopped fresh parsley, divided

1. To prepare roasted lemons: Preheat oven to 325°F. Line a baking sheet with parchment paper. Arrange lemon slices in a single layer on it. Brush the lemon slices with 1 tablespoon oil and sprinkle with 1/8 teaspoon salt. Roast the lemons until slightly dry and beginning to brown around the edges, 25 to 30 minutes.
2. Meanwhile, prepare chicken: Cover chicken with plastic wrap and pound with a rolling pin or heavy skillet until flattened to about 1/2 inch thick. Sprinkle the chicken with 1/8 teaspoon salt and pepper. Place flour in a shallow dish and dredge the chicken to coat both sides; shake off excess (discard remaining flour).
3. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 2 to 3 minutes per side. Add broth and bring to a boil, scraping up any browned bits. Stir in capers. Boil until the liquid is reduced to syrup consistency, 5 to 8 minutes, turning the chicken halfway. Add the roasted lemons, butter, 2 tablespoons parsley and more pepper, if desired; simmer until the butter melts and the chicken is cooked through, about 2 minutes. Transfer to a platter. Sprinkle with the remaining 1 tablespoon parsley and serve.

NUTRITION INFORMATION: Per serving: 219 calories; 7 g fat (2 g sat, 3 g mono); 72 mg cholesterol; 10 g carbohydrate; 28 g protein; 1 g fiber; 396 mg sodium; 376 mg potassium.

Nutrition bonus: Vitamin C (40% daily value).

Exchanges: 1/2 fruit, 4 very lean meat, 1 fat

1/2 Carbohydrate Serving

MAKE AHEAD TIP: Cover and refrigerate the roasted lemons (Step 1) for up to 2 days.

We thought this was delicious. Roasting the lemons made it possible to eat them pith and all and they were so tasty--a great flavor combination with the chicken and capers.

Deb, Upland, CA

Basically a chicken breast with a lemony sauce. The taste was good but not over the top. I realy wonder what roasting the lemons actually does. It takes a long time and I'd probably try just adding uncooked, sliced lemons next time.

Bruce, Novato, CA

We loved this. I will make this again and again. It was easy to prepare. Good enough for company as well.

Anonymous, Chappaqua, NY

Great recipe!! Extremely flavorful - and easy to make too...will definitely make again!!

AOA, Bowie, MD

Now this was good!!! My husband and kids loved this. I will definitely make this again.

jlynn, Sun City, AZ

This is a version of chicken piccata, which is a wonderful dish. Why not just call it so?

SJT, Colorado Springs, CO

Yes, this is basically Chicken Piccata. However, the roasted lemons really did add to the dish. Not only did they impart the essential lemon flavor, but the roasting makes them completely edible, rind and all! My DH and I really enjoyed this last night. However, DH said that overnight the lemons turned bitter, so I don't recommend doing them too much ahead of time.

MimiG, Paulden, AZ

This way okay. If I make it again, I think that I will make some modifications. I roasted the lemons a couple of hours before I made the chicken, and they were super bitter. They imparted a good flavor, but I couldn't eat them with the chicken. I think next time that I will skip roasting the lemons, and add some lemon juice with the capers and finish with some lemon slices at the end. Also, I did not have reduced sodium chicken broth, so I had to use regular, and with the capers and salt in the breading, it was a little salty for my taste. Had to add a sprinkle of flour (maybe a 1/2 tsp) to get the sauce to thicken.Otherwise, this was easy to make -- maybe took 25 minutes all together.

Jamie, Bradenton, FL