Low-Carb Skillet Chicken with Roasted Lemons, Green Olives, and Capers

Ingredients

• 12 thin lemon slices, cut from 2 lemons
• 4 boneless, skinless chicken breasts
• 2 tsp. poultry seasoning
• Fresh ground black pepper to taste
• 3 T olive oil
• 1/2 cup sliced pitted green olives
• 2 T drained capers, rinsed if desired
• 1 1/2 cups low sodium chicken stock or canned chicken broth
• 4 T butter
• Chopped fresh parsley for garnish, optional

Directions

1. Set the oven to 325F/170C. Rinse the lemons on the outside, pat them dry, and slice 2 lemons into 12 thin rounds; a Mandoline Slicer with the 3mm blade works well for getting them evenly thin. Line a baking sheet with parchment paper, give the lemon slices a light coating of olive oil, and roast them for about 25 minutes.
2. As the lemons are roasting, clean up the boneless chicken breasts by trimming away fat and any bits you do not want. Season the chicken with poultry seasoning and a little freshly ground black pepper. For the best fit, choose a cast iron skillet that holds the chicken without too much extra space. Warm the olive oil in the skillet over medium-high heat, place the chicken in with the top side facing down, and cook until that side is well browned, about 3-5 minutes. Flip the chicken and brown the second side.
3. While the chicken is on the stove, slice the green olives, measure the capers and rinse them if you like, and chop the parsley. Cut 4 tablespoons of butter from a stick of butter. Take the lemons out of the oven when they look a bit dried and are just beginning to take on color, about 25 minutes.
4. Scatter the olives and capers over the chicken, then pour in the low-sodium chicken stock or canned chicken broth. Low-sodium stock matters here because the olives and capers already bring plenty of salt. Lower the heat to medium-low and simmer the chicken breasts until only a small amount of stock remains in the bottom of the skillet, about 10-15 minutes.
5. Once the liquid has cooked down to just a little in the pan, place a pat of butter on each piece of chicken and let it begin to melt. Lay the roasted lemon slices over the chicken and cook for just a few minutes longer. Serve hot.