Sauteed Chicken with Olives and Roasted Lemons

1. Preheat oven to 375. Line a baking sheet with lightly oiled parchment paper. Arrange the lemon slices on the paper in a single layer, Lightly drizzle lemon slices with oil and season with salt and pepper. Roast for about 20 minutes, until the slices begin to brown around the edges.

2. In a medium, deep skillet, heat the ¼ cup of olive oil. Season chicken breasts with salt and pepper and dust them with flour, shaking off the excess. Cook the chicken over high heat, turning once, until the breasts are golden, about 6 minutes.

3. Add the olives, capers and stock to the skillet and bring to a boil. Cook over high heat until the stock is reduced to ⅓ cup, about 5 minutes. Add the roaste lemons, butter and parsley, season with salt and pepper and simmer just until the chicken is cooked through, about 1 minute. Transfer the chicken to plates and serve.

Serve with Sauteed baby spinach.