A recipe that is all about weeknight simplicity and also stands up to Saturday evening entertaining elegance. Bright citrus flavors from the Citrus & Fennel Salt and the Meyer Lemon Spread with a hint of the sea from capers. The rich, savory sauce that will have everyone coming back for seconds.
SHOPPING LIST:
2 large boneless, skinless chicken breasts or 4 small
1 teaspoons Bella Cucina Citrus & Fennel Ssavory Salt
3 tablespoons olive oil
1 lemon, sliced in 1/4 inch rounds
2 tablespoons unsalted butter
2 Tablespoons Bella Cucina Meyer Lemon Spread
1/2 cup chicken broth
1 tablespoon capers, drained
Lemon slices, for garnish
PREPARATION:
If using large chicken breasts, slice horizontally into thinner cutlets. If using smaller chicken breasts, gently pound them between sheets of parchment until about 1/4-inch thick. Season with salt.
In a large skillet, heat 2 Tablespoons of olive oil. Add the sliced lemons and cook over medium high heat until caramelized, turn over and cook on the other side for just until browned. Remove from the pan. Add the remaining 1 Tablespoon olive oil. Add the chicken and sauté for 3–4 minutes per side, until golden browned and cooked through. Transfer to a serving platter.
Reduce the heat to medium and add the broth, deglazing the pan with a spoon by scraping up all the golden bits. Whisk in the lemon spread and the butter until blended and smooth. Let the sauce simmer for 2–3 minutes until slightly reduced.
Add the capers and chicken to the pan, spooning the sauce over the chicken to warm. Transfer to a platter, finish with the caramelized lemon slices, and serve immediately.