Sauteed Chicken wit Olives and Roasted Lemons Recip

Name: Sauteed Chicken wit Olives and Roasted Lemons Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lemons, sliced A 1/4 inch thick; A 1/4 cup extra-virgin olive oil; Salt and pepper; 4 boneless chicken breast halves; All-purpose flour; A 1/2 cup pitted green olives, sliced; 2 tablespoons drained capers; 1 cup chicken stock; 3 tablespoons unsalted butter; 2 tablespoons chopped parsley

Servings: persons

1
Preheat the oven to 375.
2
Line a baking sheet with lightly oiled parchment paper.
3
Arrange the lemon slices on the paper in a single layer.
4
Lightly drizzle the slices with oil and season with salt and pepper.
5
Roast for about 20 minutes, until slices begin to brown around the edges.
6
In a medium, deep skillet, heat the A 1/4 cup of olive oil.
7
Season the chicken breasts with salt and pepper and dust them with flour, shaking off the excess.
8
Cook the chicken over high heat, turning once, until the breasts are golden, about 6 minutes.
9
Add the olives, caper and stock to the skillet and bring to a boil.
10
Cook over high heat until the stock is reduced to 1/3 cup, about 5 minutes.
11
Add the roasted lemons, butter and parsley, season with slat and pepper and simmer just until the chicken is cooked through, about 1 minutes.
12
Transfer chicken to plates and serve.

356

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 lemons, sliced A 1/4 inch thick, A 1/4 cup extra-virgin olive oil, Salt and pepper, 4 boneless chicken breast halves, and more.

Yes, Sauteed Chicken wit Olives and Roasted Lemons Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sauteed Chicken wit Olives and Roasted Lemons Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions