My husband, Michael, loves my Chicken Piccata recipe.  I recently purchased some beautiful green olives for a dinner party, I had some leftover.  I tried something new by roasting some lemon slices and adding the green olives to the recipe.  I hope he likes it as much as the original recipe…I’ll be sure to let you know!

12 thin lemon slices
1 plus 5  tablespoons of Olive oil
4 large chicken breasts
1/2 cup King Arthur unbleached flour
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 cup sliced green olives
2 tablespoons capers, drained
1 1/2 cups low sodium Pacific free range chicken broth
1/4 cup fresh lemon juice
4 tablespoons butter, cut into pieces
3 tablespoons fresh parsley, chopped

Preheat your oven to 325 F. Line a baking sheet with parchment paper. Arrange lemon slices in the pan and brush with a little olive oil. Sprinkle lemon slices with a little kosher salt. Bake for about 30 minutes or until the edges of the lemon slices have browned a little. Set aside. This can be made a day in advance.

Combine flour, salt, pepper and garlic powder and coat both sides of chicken. Heat olive oil in a saute pan. Add chicken and brown on both sides until golden brown. The inside of the chicken will not be cooked thoroughly just yet. Stir in olives slices and capers. Add chicken broth and lemon juice. Add lemon slices and parsley and cover simmering for about 15 minutes. We like to serve this with steaming basmati rice! You might enjoy this recipe with your favorite pasta or salad.