Sauteed Chicken With Roasted Lemons

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/4 cup extra virgin olive oil, plus more
• extra virgin olive oil, for drizzling
• 2 medium lemons, sliced 1/4-inch thick
• 1 teaspoon kosher salt
• fresh ground black pepper
• 24 ounces boneless skinless chicken breast halves
• 1/4 cup all-purpose flour
• 1/2 cup pitted green sicilian olives or 1/2 cup spanish olives, sliced
• 2 tablespoons drained capers
• 1 cup chicken stock
• 3 tablespoons unsalted butter, cut into small dice
• 2 tablespoons chopped flat leaf parsley

Recipe

• 1 preheat oven to 375°f line a baking sheet with parchment paper. drizzle olive oil on the parchment, then arrange the lemon slices in a single layer. drizzle the lemons lightly with oil and season with salt and pepper. roast for about 20 minutes, until the lemons begin to brown around the edges.
• 2 in a deep medium skillet, heat the remaining ¼ cup of oil. season the chicken with salt and pepper and dust with the flour, shaking off the excess.
• 3 cook the chicken over high heat, turning once, until golden, about 6 minutes.
• 4 add olives, capers and stock and bring to a boil. cook over high heat until stock is reduced by about two-thirds, about 5 minutes.
• 5 add the roasted lemons, butter and parsley. simmer just until the chicken is cooked through, about 1 minute more.
• 6 transfer the chicken to plates and spoon the sauce on top.