I can't remember the last time I cooked a meal that made me as happy as this one did. Roasted lemons, crispy chicken, and spicy chard topped with a flavorful olive and vermouth pan sauce, made me hum with joy.
(Seriously. Just like that scene in the Heartbreak Kid when Matt Dillon embarrassed himself at his girlfriend's parent's dinner table.)
I hummed with joy.
Chicken With Roasted Lemons and Olives on Swiss Chard
2 large lemons
4 thin chicken breasts
3/4 cup of Flour
Salt and pepper
2 cups of chicken broth
1/3 cup of vermouth
1/3 cup of chopped olives
A handful of chopped parsley
1 bunch of swiss chard
2 teaspoons of dried chili flakes
Preheat the oven to 325 degrees. Cover a baking pan with parchment paper and brush with olive oil.
Slice the lemons, brush with olive oil and salt lightly. Roast the lemons for about 20 minutes, or until they are dried out and slightly brown around the edges.
While the lemons roast, start the chicken. Preheat a large frying pan on medium heat, with enough olive oil to cover the bottom of the pan. While the pan preheats, take the flour and put it in a shallow pan with salt and pepper to taste. Dredge the chicken in the flour. When the pan is hot but not smoking add the chicken breasts and cook approximately 7 minutes on each side, until brown.
When the chicken breasts are done, let them dry on paper towels. Then add the chicken broth and deglaze the pan. Make sure you get all of the brown bits up, there's gold in that brown sludge. When you finish deglazing the pan, add the olives, roasted lemon slices, olives, vermouth and parsley. Let the pan sauce reduce a little bit. Taste it, and hum.
Rinse the swiss chard really well and pat it dry. Preheat a couple of tablespoons of olive oil and the chili flakes in a large frying pan.
Add the swiss chard and stir constantly with tongs until it shrinks down and is done.
Serve the chicken on the swiss chard and top with the pan sauce.
Serves 2 people for 2 nights, or 4 people in 1 night.
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