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1 |
Preheat oven to
375°F. 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 minute, until the lemons begin to brown around
the edges. |
|
2 |
In a deep medium
skillet, heat the remaining ¼ 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.
Season with salt and pepper, and simmer just until the
chicken is cooked through, about 1 minute. |