Chicken with Roasted Lemons | Gold'n Plump

Ingredients

• 2 lemons, cut into 1/8-inch slices
• 2 teaspoons olive oil
• 1/4 teaspoon salt
• 4 to 6 (2 pounds) Gold'n Plump® Boneless Skinless Chicken Breasts
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/3 cup all-purpose flour
• 1/3 cup olive oil
• 1/2 cup pitted green Sicilian olives, kalamata olives, or other brine-cured green olives, drained
• 1/4 cup capers, drained and rinsed
• 1-1/2 cups chicken broth
• 1 package (9 ounces) frozen artichoke hearts
• 2 tablespoons coarsely chopped fresh sage leaves or 1/2 teaspoon dried sage leaves
• 1/4 cup (1/2 stick) butter, cut into 4 pieces
• 1/4 cup roasted red bell pepper in 1-inch by 1/4-inch strips
• 1/4 cup finely chopped fresh flat-leaf parsley, divided