Quick and easy, this Charred Lemon Chicken is a perfect weeknight meal as it's ready in just 30 minutes. Serve with pasta and a green vegetable for a complete, delicious meal.
2smalllemonscut into thin rounds
1 1/2tspwhite sugar
4skinless, boneless chicken breastscut in half lengthwise
Salt and freshly ground pepper
1tspshallotminced or onion
1/2cupdry white wineor additional 1/2 cup chicken stock
Chopped fresh flat-leaf parsleyfor garnish
In a medium bowl, add lemon slices and garlic halves. Sprinkle with sugar. Set aside.
Season chicken pieces with salt and pepper. Heat a large skillet over medium-high heat. Add olive oil. Add chicken to pan and cook for about 4 minutes on each side or until golden and cooked through. Remove chicken to a plate.
Add a splash more oil to the pan if it is dry. Add lemon slice mixture to the pan (keeping bowl handy) and cook, turning occasionally, for about 1 minute or until lemon slices are lightly browned. Return lemon mixture to the bowl.
Wipe pan with paper towel and heat over medium heat. Melt 1 1/2 tsp of butter in the pan, then add shallot, 1/2 teaspoon minced garlic and thyme sprig. Cook for 30 seconds or so, then add wine to pan, scraping pan to loosen browned bits. Bring to a boil and cook for about 3 minutes or until liquid almost completely evaporates. Add chicken stock, and flour to the pan, stirring with a whisk. Bring to a boil, then reduce heat, and simmer 3 minutes or until liquid is reduced to about 2/3 cup.
Remove pan from heat; discard thyme sprig. Stir in remaining 1 1/2 tablespoons butter and capers, stirring until butter melts. Taste sauce and add additional salt and pepper, as needed. Return chicken and any juices to pan and re-warm in sauce, turning to coat with sauce. Top chicken with lemon mixture and allow to warm with chicken slightly before serving. Garnish with parsley.