1 lb chicken breast halves (about 4) pounded thin
flour for dredging
2 ozs olive oil
1 cup Sicilian olives pitted
2 tbsps capers
2 tbsps roasted garlic cloves
2 lemons juiced
12 ox chicken stock
2 ozs butter
2 tsps chopped parsley
6 slices roasted lemons
Season the chicken with salt & pepper and dredge in flour. Heat the olive oil in a saute pan over high heat. Add the chicken & saute until browned on both sides. Add the olives, lemon slices, garlic, capers & lemon juice. Deglaze the pan with chicken stock (almost enough to cover the chicken). bring to a boil and cook until the chicken is cooked through, about 8-10 minutes. Add the butter and parsley, and swirl the pan to tmulsify the sauce. Serve the chicken with sauce poured over.
ROASTED LEMON SLICES:
Notes: Season chicken with salt & pepper and dredge in flour. Heat the olive oil in a saute pan over high heat. Add chicken and saute until browned on both sides. Add the olives, lemon slices, garlic, capers and lemon juice. Deglaze the pan with chicken stok, enough to almost cover the chicken. Bring to a boil and cook until the chicken is cooked through, about 8-10 minutes. Add butter & parsley, and swirl the pan to emulsify the sauce. Serve the chicken with sauce poured over, and topped with roasted lemon slices.ROASTED LEMON SLICES:
Roast paper thin lemon slices at 250 or 300 degrees. Watch carefully or they will burn.