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

Directions

Preheat oven to 325F/170C. Wash the outside of the lemons, dry, and cut 2 lemons into 12 thin slices; we used a Mandoline Slicer with the 3mm blade to get the lemon slices really thin. Spread out parchment paper on a baking sheet, brush lemon slices lightly with olive oil and roast about 25 minutes. While the lemons roast, trim the boneless chicken breasts to remove fat and any undesirable parts and rub the chicken with poultry seasoning and a little freshly ground black pepper. Use a cast iron skillet that's just big enough to hold the chicken in for best results. Heat the olive oil in the skillet over medium-high heat, then add chicken top side down and cook until chicken is nicely browned, about 3-5 minutes. Turn chicken pieces and brown the other side. While the chicken cooks, slice green olives, measure capers , and chop the parsley. Slice off 4 tablespoons of butter from a stick of butter. Remove lemons from the oven when they are slightly dry and barely starting to brown, about 25 minutes. Sprinkle olives and capers over the chicken and add the low-sodium chicken stock or canned chicken broth. Reduce the heat to medium-low and let the chicken breasts simmer until the stock is reduced to a small amount in the bottom of the skillet, about 10-15 minutes. When there is just a little stock left in the pan, add a pat of butter on top of each piece of chicken and let it start to melt. Arrange the roasted lemon slices on the chicken pieces and cook just few minutes more. Serve hot.