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Ingredients
- 2 lemons, sliced ¼ inch thick
- ¼ cup extra-virgin olive oil
- Salt and pepper
- 4 boneless chicken breast halves
- All-purpose flour
- ½ cup pitted green olives, sliced
- 2 tablespoons drained capers
- 1 cup chicken stock
- 3 tablespoons unsalted butter
- 2 tablespoons chopped parsley
Directions
- Preheat the oven to 375. Line a baking sheet with lightly oiled parchment paper. Arrange the lemon slices on the paper in a single layer. Lightly drizzle the slices with oil and season with salt and pepper. Roast for about 20 minutes, until slices begin to brown around the edges.
- In a medium, deep skillet, heat the ¼ cup of olive oil. Season the chicken breasts with salt and pepper and dust them with flour, shaking off the excess.
- Cook the chicken over high heat, turning once, until the breasts are golden, about 6 minutes.
- Add the olives, caper and stock to the skillet and bring to a boil. Cook over high heat until the stock is reduced to 1/3 cup, about 5 minutes.
- Add the roasted lemons, butter and parsley, season with slat and pepper and simmer just until the chicken is cooked through, about 1 minutes. Transfer chicken to plates and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 260g | |
| Recipe makes 4 servings | |
| Calories 469 | |
| Calories from Fat 336 | 72% |
| Total Fat 37.72g | 47% |
| Saturated Fat 11.41g | 46% |
| Trans Fat 0.17g | |
| Cholesterol 112mg | 37% |
| Sodium 570mg | 24% |
| Potassium 396mg | 11% |
| Total Carbs 2.64g | 1% |
| Dietary Fiber 1.4g | 5% |
| Sugars 0.51g | 0% |
| Protein 30.2g | 48% |
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