Stephanie & Tony’s Table: Lemon Chicken With Rosemary And Capers

NEW YORK (CBSNewYork) – Everyone is always looking for a new way to cook chicken. Stephanie and Tony Tantillo have a recipe with the flavors of the Mediterranean that you just may want to try.

Click here for a printable version of this recipe (.pdf)

Lemon & Caper Chicken


2 rosemary stalks

1 lemon sliced

1 garlic clove

2 chicken breasts, pounded thin

½ cup stock

3 oz olive oil

1 tbsp caper

Artichoke hearts

8 cured black olives



Season chicken in a pan heat up the oil with garlic, and a few lemon slices.

Once the garlic begins to soften, add in chicken and cook on both sides for about 8 minutes.

While chicken is cooking, add in fresh lemon slices and discard the old ones.

Before serving, add in rosemary stalks, and top with olives.

 (NOTE: Prep times can vary by equipment. Be sure to check that meat is fully cooked.)


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