Chicken With Roasted Lemons, Green Olives, and Capers

READY IN: 1hr 15mins


  • 2
    lemons, washed
  • 4
    chicken breasts, large, skinless, boneless
  • 12
    cup flour, all purpose (Or more as needed. Can substitute non-gluten flour just fine.)
  • 5
    tablespoons olive oil
  • 12
    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 12
    cups chicken stock (homemade, or canned broth works fine)
  • 14
    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,.