This week my love has been working at the coffee-house instead of the restaurant which means he is home for dinner! It is such an amazing week that I almost don’t know what to do with myself. I am so used to spending 6 nights a week feeding myself so this week has been quite a unique exception. As a result, we have been eating fantastic meals, cooking late into the night and since we both keep going to the grocery store, our fridge is overstocked. (You think after 7 years of being together we would be able to coordinate better, maybe this is a skill that comes after 15 years?)
On Monday I decided to make one of my favorite meals for my love. We both got home at 8:00 and this meal is quick and delicious. It is a beautiful dish, full in flavor, honestly it is the simplest dish to impress.
Sautéed Chicken with Olives & Roasted Lemons:
2 lemons, sliced 1/4 in thick
1/4 c olive oil
4 6oz Chicken breasts (boneless, skinless)
all purpose flour
1/2 c pitted sliced olives (can use green Sicilian or Kalamata)
2 T capers
1 c chicken broth
3 T unsalted butter
2 T chopped parsley
Preheat oven to 375. Line baking sheet with lightly oiled parchment paper. Arrange the lemon slices in a single layer. Drizzle with oil and S &P. Roast for about 20 minutes until slices begin to brown.
In medium deep skillet, heat 1/4 c of olive oil. Season chicken with S&P and dust with flour, shake off excess and cook over high heat. Turn once until the breasts are golden about six minutes. Add olives, capers and stock to the skillet and bring to a boil. Cook over high heat until stock is reduced to 1/3 cup, about 5 minutes. Add roasted lemons, butter, and parsley and season with S&P. Simmer just until chicken is cooked through, about 1 minute and serve.