Directions:
- Preheat oven to 425°F.
- Cut rind from lemons into thin strips and place in saucepan along with sugar and water.
- Simmer and cook until peel is translucent, 10-15 minutes. Strain and let cool.
- Juice lemons, set aside.
- In heavy ovenproof saute pan, heat oil over medium heat.
- Add garlic cloves and chicken breasts. Brown chicken on both sides.
- Add stock and lemon juice, bring to boil over high heat.
- Transfer pan to oven and roast for 15 minutes or until chicken is golden and juices run clear. Reserving sauce in pan, transfer chicken to warm platter and cover with foil to keep warm.
- Reduce sauce until it coats back of spoon, 20-30 minutes.
- Add candied lemon.
- Season to taste with salt and pepper.
- Spoon sauce over chicken breasts to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 162.9 Kcal (682 kJ) | ||
| Calories from fat | 105.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.74g | 18% | |
|---|---|---|---|
| Cholesterol | 6.15mg | 2% | |
| Sodium | 368.5mg | 15% | |
| Potassium | 152.26mg | 3% | |
| Total Carbs | 12.36g | 4% | |
| Sugars | 7.47g | 30% | |
| Dietary Fiber | 1.33g | 5% | |
| Protein | 2.7g | 5% | |
| Vitamin C | 26.4mg | 44% | |
| Iron | 0.6mg | 3% | |
| Calcium | 21.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 96.75 Kcal (405 kJ) | ||
| Calories from fat | 62.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.97g | 18% | |
|---|---|---|---|
| Cholesterol | 3.65mg | 2% | |
| Sodium | 218.85mg | 15% | |
| Potassium | 90.43mg | 3% | |
| Total Carbs | 7.34g | 4% | |
| Sugars | 4.44g | 30% | |
| Dietary Fiber | 0.79g | 5% | |
| Protein | 1.6g | 5% | |
| Vitamin C | 15.7mg | 44% | |
| Iron | 0.3mg | 3% | |
| Calcium | 12.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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