Sauteed Chicken with Capers and Roasted Lemons

Ingredients:

• 4 chicken breast halves (boneless, skinless)
• 2 lemons (sliced 1/4 inch thick)
• 1 cup chicken stock
• olive oil
• flour for dusting chicken
• 2 tbsp. unsalted butter
• 1 tbsp. drained capers
• additional lemon juice (optional)
• salt and pepper to taste

Preheat oven to 375^o F. Arrange the lemon slices in a single layer in a large glass baking dish, or put them on a baking sheet lined with parchment or waxed paper. Drizzle a bit of olive oil on the baking surface to prevent sticking, and drizzle a bit more olive oil on top of the lemons. Add salt and pepper to taste. Roast lemons for approximately 20 minutes, until they begin to brown around the edges.

Prepare 1 cup stock or chicken broth.

Heat olive oil in a deep skillet. De-bone and remove skin from chicken breasts. Dust breasts lightly with flour and cook in oil over high heat, turning once until golden. Approximately 6 minutes.

Remove chicken breasts and drain excess oil from the pan. Return chicken to the pan, add stock and capers and bring to a boil. Cook over high heat until the stock is reduced by two-thirds, about 5 minutes.

Reduce heat. Add the roasted lemons, a dash of additional lemon juice, plus butter cut into small pieces. Stir and simmer until the chicken is cooked through.

Serve with a side of spinach briefly stir-fried in olive oil with a few croutons also stir-fried in the olive oil.