Sauteed Chicken wit Olives and Roasted Lemons Recipe

• 2 lemons, sliced A 1/4 inch thick
• A 1/4 cup extra-virgin olive oil
• Salt and pepper
• 4 boneless chicken breast halves
• All-purpose flour
• A 1/2 cup pitted green olives, sliced
• 2 tablespoons drained capers
• 1 cup chicken stock
• 3 tablespoons unsalted butter
• 2 tablespoons chopped parsley

1. Preheat the oven to 375.
2. Line a baking sheet with lightly oiled parchment paper.
3. Arrange the lemon slices on the paper in a single layer.
4. Lightly drizzle the slices with oil and season with salt and pepper.
5. Roast for about 20 minutes, until slices begin to brown around the edges.
6. In a medium, deep skillet, heat the A 1/4 cup of olive oil.
7. Season the chicken breasts with salt and pepper and dust them with flour, shaking off the excess.
8. Cook the chicken over high heat, turning once, until the breasts are golden, about 6 minutes.
9. Add the olives, caper and stock to the skillet and bring to a boil.
10. Cook over high heat until the stock is reduced to 1/3 cup, about 5 minutes.
11. Add the roasted lemons, butter and parsley, season with slat and pepper and simmer just until the chicken is cooked through, about 1 minutes.
12. Transfer chicken to plates and serve.

lemons, extravirgin olive oil, salt, chicken breast halves, flour, green olives, capers, chicken stock, unsalted butter, parsley

Taken from cookeatshare.com/recipes/saut-ed-chicken-wit-olives-and-roasted-lemons-31896 (may not work)