12 thin lemon slices (from 2 lemons)
4 large skinless boneless free range organic chicken breast halves
All purpose flour
5 tablespoons olive oil
1/2 cup sliced pitted green Sicilian olives or other brine-cured green olives
2 tablespoons drained capers
1 1/2 cups chicken stock
3 tablespoons chopped fresh parsley
For roasted lemons
Preheat oven to 325°F. Line baking sheet with parchment paper.
Arrange lemon slices in single layer on prepared sheet. Brush lemon slices with olive oil; sprinkle lightly with salt.
Roast until slightly dry and beginning to brown around edges, about 25 minutes.
(Lemons can be made 1 day ahead. Transfer to container. Cover; chill.)
Sprinkle chicken with salt and pepper. Dredge chicken in flour to coat both sides; shake off excess.
Heat 5 tablespoons oil in heavy large skillet over high heat. Add chicken and cook until golden brown, about 3 minutes per side.
Stir in olives and capers. Add stock and bring to boil, scraping up browned bits from bottom of skillet.
Boil until liquid is reduced to syrup consistency, turning chicken over after 3 minutes, about 5 minutes.
Add butter, roasted lemon slices, and 2 tablespoons parsley; simmer until butter melts and chicken is cooked through, about 2 minutes.
Season with salt and pepper. Transfer to platter.
Sprinkle with remaining 1 tablespoon parsley.