Sauteed Chicken With Roasted Lemons - cooking recipe

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

Preparation

Preheat oven to 375\u00b0F 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.
In a deep medium skillet, heat the remaining 1/4 cup of oil. Season the chicken with salt and pepper and dust with the flour, shaking off the excess.
Cook the chicken over high heat, turning once, until golden, about 6 minutes.
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.
Add the roasted lemons, butter and parsley. Simmer just until the chicken is cooked through, about 1 minute more.
Transfer the chicken to plates and spoon the sauce on top.