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Lemon Chicken with Asparagus and Rice

Posted by  on Monday, April 27th, 2009 at 12:07 pm

This is one of my favorite dishes, and best of all it screams spring. The origin of this recipe is from one of my favorite recipe sites: epicurious.com and below is my spin on things.

Lemon Chicken with Asparagus and Rice recipe: a mix of epicurious’s Dan Swinney and my own

Lemon Chicken with Asparagus

Ingredients

  • 6 thin lemon slices (from 1 lemons)
  • Salt and pepper
  • 4 skinless boneless chicken breasts
  • All purpose flour
  • 2 tablespoons olive oil
  • Half a bunch of Asparagus, each stalk cut on a diagonal into three pieces
  • 3 tablespoons capers
  • 1 1/2 cups chicken stock or canned low-salt chicken broth
  • 2 tablespoons butter
  • 3 tablespoons chopped fresh parsley
  • 1 cup of white or brown rice (made according to package directions)

Instructions

Preheat oven to 325°F. Arrange lemon slices in single layer on prepared sheet. Brush or drizzle lemon slices with olive oil; sprinkle lightly with salt. Roast until slightly dry and beginning to brown around edges, about 15 minutes.

Prepare rice according to package directions.

Sprinkle chicken with salt and pepper. Dredge chicken in flour to coat both sides; shake off excess. Heat 2 tablespoons oil in heavy large skillet over medium heat. Add chicken and cook until golden brown, about 4 minutes per side. Stir in asparagus and capers. Add stock and bring to boil, scraping up browned bits from bottom of skillet. Boil until liquid is reduced to syrup consistency, turning chicken over after 3 minutes, about 5 minutes. Add butter, roasted lemon slices, and 2 tablespoons parsley; simmer until butter melts and chicken is cooked through, about 2 minutes. Season with salt and pepper. Transfer to platter. Sprinkle with remaining 1 tablespoon parsley.

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