3 lemons: 2 lemons cut into 1/4 inch slices, plus zest and 2 Tbsp. * juice from the third lemon
Coarse ground salt and pepper
1/4 cup, plus 1 Tbsp. flour
4 boneless, skinless chicken breast halves
3 Tbsp. olive oil
5 garlic cloves, minced
1/4 cup dry white wine
1 cup reduced-sodium chicken broth
1/2 cup pitted green Sicilian or Spanish olives, thinly sliced
1/4 cup chopped parsley
Preheat oven to 325°F, and line a baking sheet with parchment paper. Arrange lemon slices on top, in a single layer, and sprinkle with pepper. Roast 25-35 minutes, or until edges are slightly brown, turning over halfway through.
After lemons have roasted 20 minutes, place 1/4 cup flour in a shallow bowl. Season chicken with salt and pepper, then coat with flour, shaking off excess.
Heat oil in a large skillet over medium-high; add chicken and cook until browned (3-4 minutes on each side); remove, and set aside.
Add garlic to skillet and cook for 30 seconds; Add wine, and cook until reduced by half (about 1 minute).
Whisk in remaining flour, and cook until just starting to brown (about 30 seconds).
Add 1/4 cup broth, whisking until combined; add remaining broth, olives, zest, and lemon juice.
Return chicken to skillet, and bring liquids to a boil; reduce to simmer and cook until opaque throughout (about 8-10 minutes), turning the chicken once.
Add roasted lemons and parsley; stir to coat, and serve.
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