practical, how making recipe Chicken with roasted lemon capers and fresh cranberries with 12 ingredients and 5 stages of easy cooking, which is easy simple.
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How are you every body, at this time you get prepare recipe Chicken with roasted lemon, capers and fresh cranberries with 12 ingredients and 5 steps. Next this is how to prepare, please read carefully.
In cooking there are several stages that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 12 ingredients and 5 stages of easy cooking Chicken with roasted lemon, capers and fresh cranberries.
Ingredients for Chicken with roasted lemon, capers and fresh cranberries
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Prepare 2 12 : lemon lemons Thin slices , cut from s Slice.
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Needed : olive oil.
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Prepare 4 : chicken breasts Boneless, skinless.
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Prepare 1/2 Cup : Flour coconut flour ( I used.
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Prepare to taste : black pepper Fresh ground.
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Prepare 6 Ounces : Cranberries Fresh.
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Needed 1/2 Cup : Orange juice.
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Needed 1/2 Cup : Sugar (I used coconut sugar).
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Prepare 3 Tablespoons : Drained capers , rinsed.
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Needed 1 1/2 Cups : Chicken stock , home made is better ..
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Prepare 4 Tablespoons : parsley Chopped fresh.
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Needed 1 Tablespoon : Butter.
If all raw materials Chicken with roasted lemon, capers and fresh cranberries it’s ready, We’re going into the cooking stage. Below is how to preparing with fast.
Stages Cooking Chicken with roasted lemon, capers and fresh cranberries
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Cut 2 lemons into 12 thin slices, then brush with olive oil and roast about 25 minutes.
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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.
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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..
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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..
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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..
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