Chicken with Roasted Lemons, Green Olives, and Capers

My hiatus of four days without having to cook dinner is over.  It was rather nice and I enjoyed all my dinners away from the house.  The dishwasher has not been run since Saturday and my gas cooktop was never fired up.  I can only imagine how much lower my utility bill for this month will be...I am so excited!

I have been hanging on to this recipe for awhile now.  This was the perfect combination to ease me back into cooking dinner again.  Just a few ingredients, and super easy.

Chicken with Roasted Lemons, Green Olives, and Capers

Courtesy of Epicurious.com

Roasted Lemons:

12 thin lemon slices (from 2 lemons)

Olive Oil

Chicken:

4 large skinless, boneless chicken breast halves

all purpose flour

5 Tbl olive oil

1/2 cup sliced pitted green Sicilian olives

2 Tbl drained capers

1-1/2 cups chicken stock or canned low-salt chicken broth

1/4 cup (1/2 stick) butter, cut into 4 pieces

3 Tbl chopped fresh parsley

For roasted lemons:

Preheat oven to 325 degrees.  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.  Remove from oven and set aside.

For chicken:

Sprinkle chicken with salt and pepper.  Dredge chicken in flour to coat both sides; shake off excess.  Heat 5 Tbl 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 total.  Add butter, roasted lemon slices, and 2 Tbl parsley; simmer until butter melts and chicken is cooked through, about 2 minutes.  Season with salt and pepper.  Transfer to platter.  Sprinkle with remaining parsley.

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