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