Sautéed Chicken with Olives, Capers, and Lemon

Instructions

1. 1

   Prepare the lemons. Heat a large pan over medium high heat and add 1 tbsp of Kosterina Everyday Extra Virgin Olive Oil. Add the lemon slices and cook until caramelized, about 3 minutes on each side. Remove the lemon slices from the pan and set aside. 

2. 2

   In a shallow dish, mix together the gluten-free flour, salt, and black pepper until combined. Coat each piece of chicken in the flour mixture. 

3. 3

   Add 2 tbsp Kosterina Everyday Extra Virgin Olive Oil to the pan and saute the chicken until golden brown and cooked through, about 3-5 minutes on each side. Remove the chicken from the pan and set aside. 

4. 4

   To the pan, add 1 tbsp Kosterina Everyday Extra Virgin Olive Oil, followed by the garlic, capers, and Kosterina Coriander and Pink Pepper Green Olives. Cook for about 30 seconds, then add the chicken broth, chicken, and lemons and bring to a gentle simmer. Cook until the sauce is reduced, about 5 minutes. 

5. 5

   Before serving, drizzle with Kosterina Original Extra Virgin Olive Oil and top with chopped fresh parsley.