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Adjustable stand — hold cookbook or tablet at eye level while cooking
Provençal olive paste — crostini, sandwiches, pasta, fish topping
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Lemon zest and pepper blend — wings, fish, grilled chicken
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Provençal olive paste — crostini, sandwiches, pasta, fish topping
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Lemon zest and pepper blend — wings, fish, grilled chicken
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Preheat the oven to 375. Line a baking sheet with lightly oiled parchment paper. Arrange the lemon slices on the paper in a single layer. Lightly drizzle the slices with oil and season with salt and pepper. Roast for about 20 minutes, until slices begin to brown around the edges. In a medium, deep skillet, heat the A 1/4 cup of olive oil. Season the chicken breasts with salt and pepper and dust them with flour, shaking off the excess. Cook the chicken over high heat, turning once, until the breasts are golden, about 6 minutes. Add the olives, caper and stock to the skillet and bring to a boil. Cook over high heat until the stock is reduced to 1/3 cup, about 5 minutes. Add the roasted lemons, butter and parsley, season with slat and pepper and simmer just until the chicken is cooked through, about 1 minutes. Transfer chicken to plates and serve.