Sauteed Chicken With Roasted Lemons

A chicken picatta-like dish jazzed up by the addition of green olives and roasted lemons.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 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

Directions

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.