Chicken Piccata With Black Olives

Adjust an oven rack to the lower-middle position, set a large heat-proof serving or dinner plate on the rack, and heat the oven to 200 degrees F.

Halve one lemon pole to pole. Trim the ends from one half and cut it crosswise into slices 1/8- to 1/4-inch thick; set aside. Juice the remaining half and whole lemon to obtain 1/4 cup juice; reserve.

Sprinkle both sides of the chicken cutlets generously with salt and pepper. Measure the flour into a shallow baking dish or pie plate. Working with one cutlet at a time, coat with the flour and shake to remove the excess.

Heat 2 tablespoons of the oil in a heavy-bottomed 12-inch skillet over medium-high heat until shimmering. Lay half of the chicken cutlets in the skillet. Saute the cutlets until lightly browned on the first side, 2 to 2 1/2 minutes.

Turn the cutlets and cook until the second side is lightly browned, 2 to 2 1/2 minutes longer.

Remove the pan from the heat and transfer the cutlets to the plate in the oven. Add the remaining 2 tablespoons oil to the now-empty skillet and heat until shimmering. Add the remaining chicken cutlets and repeat.

Add the shallot to the now-empty skillet and return the skillet to medium heat. Saute until fragrant, about 30 seconds (10 seconds for garlic). Add the broth and lemon slices, increase the heat to high, and scrape the pan bottom with a wooden spoon or spatula to loosen the browned bits.

Simmer until the liquid reduces to about 1/3 cup, about 4 minutes. Add the reserved lemon juice, capers and olives, and simmer until the sauce reduces again to 1/3 cup, about 1 minute.

Remove the pan from the heat and swirl in the butter until it melts and thickens the sauce. Stir in the parsley and season with salt and pepper to taste. Spoon the sauce over the chicken and serve immediately.