3 Lemons sliced thin
1 tsp virgin olive oil
1/8 tsp kosher salt
1 lb boneless skinless chicken breast
ground black pepper to taste
2 tsp virgin olive oil
1 1/4 cups chicken stock
1/4 cup dry white wine
2 tbsp capers
2 tsp butter
3 tbsp fresh parsley
flour
Pre heat oven to 325
Line a baking sheet with parchment paper
arrange lemon slices in a single layer and drizzle with 1 tsp olive oil and sprinkle with kosher salt
Roast lemons for 25-30 min until almost dry and starting to brown on the edges
While the lemons are roasting
Cover chicken with plastic wrap and pound them until they are about 1/2 inch thick
Dredge chicken in flour, salt & pepper mixture on both sides
Heat olive oil in non-stick skillet and cook chicken for 2-3 min each side until browned
Add wine, scrape up any browned bits and caper and simmer until wine has reduced by 1/2
Add chicken stock and bring to boil cook 7-8 min turning once
Add the roasted lemons, butter, and 1/2 of the parsley and cook for another 2 min
Add 1 tbsp of flour or Wondra to thicken sauce
Plate chicken place lemon slices on top and cover with sauce
