Chicken breasts with rosemary, lemon and capers

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Chicken breasts marinated over night in olive oil, lemon juice, and rosemary.

Rosemary, lemon, and capers give chicken the flavors of the Mediterranean. Sunny, bright, tart, and salty.

The chicken is marinated over night in olive oil, lemon juice, and rosemary.

Capers can be found in most grocery stores. Do not buy the larger caper berries. Size does matter. Caper berries have other uses. It is important to use fresh rosemary for this dish.

I used skinless boneless breasts. You can use whole bone in and skin on if you want. The whole breasts are better for grilling.


1/2 cup fresh rosemary, chopped

Two lemons

Olive oil

2- boneless skinless chicken breasts (If making more increase lemon, rosemary, and olive oil quantities given below)

Kosher or coarse sea salt

Coarse ground black pepper

One dried lime ground (Loomi/Optional)

Capers- 1 tsp per breast

Two tbsp. butter

1/2 tsp. yellow mustard


Marinate chicken overnight with the juice of one lemon, minced rosemary, and 1/4 cup of oil per breast. Use a plastic bag to make sure marinade is distributed evenly. Before cooking bring chicken to room temperature.

Grate the rind off the remaining lemon and juice it. Set aside.

Place two tablespoons of olive oil in a pan on high heat.

Sprinkle salt and pepper on both sides of each breast.

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Breasts browning in the pan.

When oil is hot, lower heat to medium, add breasts two at a time and brown both sides.

Remove breasts from pan. Deglaze pan with water or white wine.

Add lemon juice, rind, ground dried lemon (if using), and capers.

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Chicken with rosemary, lemon, caper sauce and a side of peas.

When mixed thoroughly add the breasts and simmer until cooked through. (This can also be done in a 350 degree oven)

Remove breasts. Add butter and mustard to sauce and swirl with a whisk until melted and incorporated.


Funky potatoes made with loomi (Dried limes)

Plate and top breast with sauce. Serve with a side of vegetables or funky potatoes.

If you are grilling the breasts, make the sauce in a pan. Heat the lemon juice, rind, and olive oil. Add the capers and loomi (if using). Then swirl in the butter and mustard. This sauce will be lighter and brighter in color as there will be no fond (pan remnants) in it.


Loomi/dried lemons.

Loomi, dried limes, can be found in most Middle Eastern markets and specialty stores. They add an earthy citrus flavor to foods. The limes are boiled in salt water then left out to dry in the sun until the inside turns black. They are sometimes called dried lemons.

Crush the loomi and place it in a blender. Turn on high and grind it as fine as possible. Sift with a fine mesh sieve.

You could also cook one until very soft in about 3/4 cup of water. Squeeze all the juice out, remove and sieve all solids.

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