Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, chicken with roasted lemon, capers and fresh cranberries. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

The chicken was moist, tender and flavorful, with a rich, creamy lemon/caper/wine/dill sauce that made an already good chicken something extraordinarily delicious. I served this with cappellini pasta and "Spaghetti Squash Saute," also from this site. Mix together salt and flour in a small dish or plastic bag, then coat chicken and shake off excess.

Chicken with roasted lemon, capers and fresh cranberries is one of the most favored of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Chicken with roasted lemon, capers and fresh cranberries is something that I have loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can have chicken with roasted lemon, capers and fresh cranberries using 12 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Chicken with roasted lemon, capers and fresh cranberries:

1. Get 2 12 lemon lemons Thin slices , cut from s Slice
2. Make ready olive oil
3. Prepare 4 chicken breasts Boneless, skinless
4. Get 1/2 Cup Flour coconut flour ( I used
5. Get to taste black pepper Fresh ground
6. Make ready 6 Ounces Cranberries Fresh
7. Make ready 1/2 Cup Orange juice
8. Take 1/2 Cup Sugar (I used coconut sugar)
9. Make ready 3 Tablespoons Drained capers , rinsed
10. Prepare 1 1/2 Cups Chicken stock , home made is better .
11. Get 4 Tablespoons parsley Chopped fresh
12. Get 1 Tablespoon Butter

Fold over foil and seal up tightly. To skillet, add butter, garlic, white wine, lemon juice, and capers and bring to a simmer. Add lemon slices and return chicken thighs to skillet. Reduce heat to low; add shallots and capers to skillet.

Steps to make Chicken with roasted lemon, capers and fresh cranberries:

1. Cut 2 lemons into 12 thin slices, then brush with olive oil and roast about 25 minutes
2. In a medium saucepan over medium heat, dissolve 1/2 cup of sugar (I used cocnut sugar) in 1/2 cup orange juice. Stir 6oz fresh cranberries, and cook until they start to pop (about 10 minutes). Remove from heat, and transfer to a bowl. Cranberry sauce will thicken as it cools
3. Combine flour (I used coconut flour) and poultry seasoning and add desired amount of black pepper. Lightly coat chicken with flour. Heat oil in heavy pan just large enough to hold the chicken in a single layer. Add chicken and cook until golden brown, about 3-5 minutes per side.
4. Add cranberries sauce, capers and pour in chicken stock. Bring to boil, scraping off any browned bits from bottom of pan. Boil until liquid is reduced and slightly thickened, about 5 minutes.
5. Add butter, roasted lemon slices, and 2 T of the chopped parsley. Simmer until butter is melted and chicken is cooked through, 2-3 minutes more. Transfer chicken to serving platter, pour sauce over, and sprinkle remaining 1 T parsley.

Stir in parsley, pour sauce over chicken. Transfer the chicken to a plate and pour off all but one tablespoon of the fat. Add capers, lemon juice, wine, and chicken broth, and bring to a simmer. Return the chicken to the skillet and cook until the sauce is reduced. Season with salt and pepper, and garnish with lemon slices if desired.

So that is going to wrap it up for this special food chicken with roasted lemon, capers and fresh cranberries recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!