Chicken with Roasted Lemons

Name: Chicken with Roasted Lemons
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

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The flavors of artichokes, sage, and olives paired with roasted lemons make this dish an entertaining star!

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.goldnplump.com.

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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