Lemon Chicken with Artichokes and Capers

2 whole lemons brushed with extra virgin olive oil
sea salt
2 whole skinless boneless chicken breasts
1/4 cup all purpose flour
2 Tbsp olive oil
2 whole garlic cloves
1 1/2 tsp capers, drained
1/2 cup frozen artichoke hearts, thawed and rinsed
1/2 cup white wine
1/2 cup chicken broth
1 bay leaf
2 Tbsp butter
Salt and pepper
Fresh parsley, 1 tsp chopped plus several leaves for garnish

Roast two whole lemons brushed with olive oil and sprinkled lightly with sea salt for 25 minutes in 350 degree oven.  Remove from oven and set aside.

While lemons are roasting, rinse the chicken breasts, pat dry, and pound between sheets of plastic wrap.  Sprinkle with salt and pepper, then dredge chicken through flour to coat both sides of each breast.  Shake off excess flour

Once lemons are roasted and chickens are pepped, heat olive oil in a large, heavy skillet over high heat.  Add chicken breasts, garlic, and cook until golden brown, about 5 minutes per side. 

Stir in artichokes and capers.  Add wine, chicken broth, and bay leaf, bringing to a boil while scraping up browned bits from bottom of skillet. 

Reduce heat, gently boil until liquid is reduced and thickened, turning chicken after 5 minutes. 

Add butter, the juice of one roasted lemon, careful to sift seeds from the juices, and one teaspoon of chopped parsley.  Simmer until butter melts and chicken is cooked through.  Season with salt and pepper to taste.  Slice second roasted lemon to use as garnish, along with fresh parsley leaves. 

Serve with pasta or delicious crusty bread to sop up the juices.