Sauteed Chicken With Roasted Lemons

• 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

1. Preheat oven to 375u0b0F 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 1/4 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.

extra virgin olive oil, extra virgin olive oil, lemons, kosher salt, fresh ground black pepper, chicken, flour, olives, capers, chicken stock, unsalted butter, flat leaf parsley

Taken from www.food.com/recipe/sauteed-chicken-with-roasted-lemons-309942 (may not work)