I am not sure where I found this recipe, but I've made a a billion times now. It's not really one you can ever get tired of! I like to serve this with Zee Merchant's Spinach Rice - http://www.food.com/recipe/spinach-rice-37570
- 2 lemons, washed
- 4 chicken breasts, large, skinless, boneless
- 1⁄2 cup flour, all purpose (Or more as needed. Can substitute non-gluten flour just fine.)
- 5 tablespoons olive oil
- 1⁄2 cup green olives, sliced and pitted (Sicilian or other brine-cured green olives)
- 2 tablespoons capers, drained (If you are a caper freak, adding more doesn't throw off any balance)
- 1 1⁄2 cups chicken stock (homemade, or canned broth works fine)
- 1⁄4 cup butter, 1/2 stick, cut into 4 pieces (1/4 cup Benecol or Smart Balance work just fine for this.)
- 3 tablespoons fresh parsley, chopped
- For roasted lemons: Preheat oven to 325°F Line baking sheet with parchment paper. Arrange lemon slices in single layer on prepared sheet. Brush lemon slices with olive oil; sprinkle lightly with salt. 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.)
- For chicken: Sprinkle chicken with salt and pepper. Dredge chicken in flour to coat both sides; shake off excess.
- Heat 5 tablespoons oil in heavy large skillet over high heat.
- Add chicken and cook until golden brown, about 3 minutes per side.
- Stir in olives and capers. Add stock and bring to boil, scraping up browned bits from bottom of skillet.
- Boil until liquid is reduced to syrup consistency, turning chicken over after 3 minutes, about 5 minutes.
- Add butter, roasted lemon slices, and 2 tablespoons parsley; simmer until butter melts and chicken is cooked through, about 2 minutes.
- Season with salt and pepper.
- Transfer to platter.
- Sprinkle with remaining 1 tablespoon parsley before serving,.