Lemon Chicken features tender fillets braised in lemon pan sauce and topped with crisped capers and caramelized lemon slices. A vibrant sweet pea puree adds color, a touch of heat and the freshness of mint.
Lemon Chicken – New Techniques
I love the chance to learn something new, which is one of the reasons I gave this recipe a try. As I mentioned in my Sear & Sauce It post, I’ve cooked thin slices of meat served with pan sauce. But I’ve never crisped capers or caramelized lemon slices before. While these touches seem like just a garnish, they both add great flavor and visual interest. Who knew that a lemon slice, once sugared and caramelized, could be quite delicious. Nothing like the puckering effect of a fresh lemon.
I’ve also never made a sweet pea puree. Not sure whether to call this no-cook preparation for peas, a sauce or a side dish. It has an intriguing chorus of flavors from a combination of green chili pepper, fresh mint and feta. I added a pinch of cayenne as well. The recipe mentioned the sweet pea puree had a touch of heat, but my serrano pepper didn’t quite do the job.
Where’s the Heat?
A small side rant about the lack of heat in jalapeño and serrano peppers these days. Not sure why I always end up with peppers that have the equivalent heat of a green pepper. Do they harvest these peppers before their time – like strawberries and tomatoes – then gas them into ripeness? No idea, just an odd annoyance. Perhaps it’s time to grow my own this season? I just ran out of my pickled jalapenos, which I probably made 10 years ago. I guess it’s time to get growing again!
If you’re wondering about the rice side dish, it’s Uncle Ben’s Garden Vegetable Ready Rice. Even a special dinner party needs an easy button for at least one of the recipes!
Lemon Chicken
Ingredients
Method
- If you purchased chicken that isn’t thinly sliced, place it in the freezer for about an hour. Then slice through it with a long sharp knife to create cutlets.
- In a large skillet, heat 1 tablespoons of oil over medium-high heat and then add capers. Stir until they are crisp, about 2 minutes. Be careful because they can pop. Transfer to small bowl.
- Mix flour and chili powder on a plate. Season chicken with salt and pepper on both sides and coat pieces lightly with flour, shaking off excess.
- Add 2 tablespoons of oil to to skillet and heat over medium high heat. Add chicken and cook to until lightly golden, about 3 minutes per side. Transfer to plate.
- Dip lemon slices in sugar, coating on both sides and add to skillet. Cook over medium heat until lightly caramelized, about 1 minute per side. Transfer to plate with chicken.
- Add remaining 1 tablespoon of oil to skillet and cook shallots, stirring, for about 2 minutes. Add chicken stock and bring to a boil, scraping up any brown bits on bottom of the pan.
- Return chicken and lemon slices to the pan, and simmer for a few more minutes, covered, until chicken is done. Turn chicken at least once to coat with sauce.
- Transfer chicken and lemon slices to dinner plates and simmer sauce until it has thickened slightly. Spoon sauce over chicken and serve with capers and Sweet Pea puree, if desired.
- Combine thawed peas, 1/2 cup broth, feta, mint, garlic, green chili and salt in food processor and puree until smooth. If it seems too thick, add a little more broth. Taste for heat and add a pinch of cayenne if desired. Serve at room temperature.
- Note – if you want to create a decorative design with the puree, spoon into a small zip lock baggie. Snip the corner and pipe onto plate.
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