Ingredients

The following ingredients have 8 Servings
  • 1 lemon, sliced thinly
  • Olive oil
  • Salt
  • 6 large boneless chicken breasts, pounded to 1/2 inch thickness and cut in half
  • 1/2 cup flour, seasoned lightly with salt and pepper
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 4 large cloves garlic, peeled
  • 1 1/2 cups white wine
  • 1 1/2 cups chicken broth
  • 1 tablespoon fresh thyme, plus extra for garnish
  • 2-3 tablespoons capers (use the full amount if you like things extra tangy!

Instruction

  • Preheat oven to 350. Place lemon slices on a cookie sheet lined with parchment paper.
  • Brush with olive oil and sprinkle with a little salt. Roast for 30 minutes or until starting to char at the edges. Set aside.
  • Dredge the chicken pieces in seasoned flour.
  • Heat the butter and oil in a large, deep oven-safe skillet over medium high heat. Cook chicken in batches until lightly golden on both sides, about 2-3 minutes per side (it will finish cooking in the oven.) Remove to a plate.
  • Add garlic to the pan and stir for a minute or two until starting to soften. Add wine, broth, thyme and capers and bring to a simmer.
  • Return chicken to pan (you can put all of it in the pan – it doesn’t need to be in a single layer), put the lid on the pan and put it in the 350 degree oven for 45 minutes.
  • Remove chicken from pan and boil the sauce until it is slightly reduced.
  • Place chicken on platter or plates, pour sauce on top and scatter on a little chopped fresh thyme and those gorgeous roasted lemons. Serve at once.