Chicken With Roasted Lemons, Green Olives, and Capers

Phil Franco's Note:

Pollo con Limoni Arrosti, Olive Verdi, e Capperi******************************* Provided by my Sicilian friend Adriana: Cookiesfromitaly.com

• Total Time: 1 hrs 15 mins
• Prep Time: 30 mins
• Cook Time: 45 mins

Ingredients:

Servings: 4

For the Roasted Lemons

• 12 thin lemon slices (from 2 lemons)
• olive oil

For the Chicken

• 4 large boneless skinless chicken breast halves
• all-purpose flour
• 5 tablespoons olive oil
• ½ cup sliced pitted greenSicilian olives or ½ cup other green olives in brine
• 2 tablespoons drained capers
• 1 ½ cups chicken stock or 1 ½ cups chicken broth
• ¼ cup butter , cut into 4 pieces
• 3 tablespoons chopped fresh parsley

Directions:

1. Prepare the Roasted lemons:.
2. Preheat oven to 325°F.
3. Line baking sheet with parchment paper.
4. Arrange lemon slices in single layer on prepared sheet.
5. Brush lemon slices with olive oil; sprinkle lightly with salt.
6. Roast until slightly dry and beginning to brown around edges, about 25 minutes. (Lemons can be made 1 day ahead. Transfer to container. Cover; chill.).
7. Prepare the Chicken:.
8. Sprinkle chicken with salt and pepper.
9. Dredge chicken in flour to coat both sides; shake off excess.
10. Heat 5 tablespoons oil in heavy large skillet over high heat.
11. Add chicken and cook until golden brown, about 3 minutes per side.
12. Stir in olives and capers.
13. Add stock and bring to boil, scraping up browned bits from bottom of skillet.
14. Boil until liquid is reduced to syrup consistency, turning chicken over after 3 minutes, cook another 5 minutes.
15. Add butter, roasted lemon slices, and 2 tablespoons parsley; simmer until butter melts and chicken is cooked through, about 2 minutes.
16. Season with salt and pepper. Transfer to platter.
17. Sprinkle with remaining 1 tablespoon parsley. Makes 4 servings.
18. That's it!