Chicken with Roast Lemons and Green Olives - from Gina

Serving Size : 4 Categories : Poultry

2 lemons -- washed, ends trimmed, cut into 12 1/2-inch slices
2 teaspoons lemon juice -- from a 3rd lemon
coarse salt
ground pepper
1/4 cup all-purpose flour
1 tablespoon all-purpose flour
4 chicken breast halves
3 tablespoons olive oil
5 cloves garlic -- minced
1/4 cup dry white wine
1 cup reduced-sodium chicken broth -- canned
1/2 cup Sicilian or Spanish olives -- pitted and thinly sliced
1/4 cup flat leaf parsley -- chopped

Preheat oven to 325 degrees. Line a baking sheet with parchment paper. Arrange lemon slices in a single layer on paper; sprinkle with pepper. Roast, turning slices over halfway through, until lightly browned around edges, 25 to 30 min. Set aside.

After lemons have roasted 20 min, place 1/4 cup flour in a shallow bowl. Season chicken with salt and pepper; coat with flour, shaking off excess. In a large skillet, heat oil over medium-high. Add chicken and cook until browned, 3 to 4 min per side; remove and set aside.

Add garlic to skillet; cook 30 seconds. Add wine and cook, scraping up browned bits from bottom, until reduced by half, about 1 min. Whisk in remaining tablespoon flour; 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. Bring to a boil, reduce to a simmer, and cook, turning chicken once, until opaque throughout, 8 to 10 min. Add roast lemons and parsley; stir to coat. Serve.