Well, you will with this Sautéed Chicken with Olives, Capers and Roasted Lemons from the gentle Italian lamb and talented Chef Lidia Bastianich. This hails from the same great line-up of female chef recipes I tried last week and was so lovely in every way. The lemons were muted a bit due to roasting them in olive oil and were contrasted by the briny olives and capers. I also loved the crispy breadcrumbs and arugula (it calls for spinach but I wanted a bit of spiciness to this) that made it feel like a substantial but not too filling meal. The one thing that really gave a “zing” to the chicken was the simple light dusting with flour before sautéing. A simple but effective step that made the chicken slightly crispy while still retaining its moisture. I felt the simplicity and bright, clean flavors of the dish is what really made this a winner for us. Serve this to your loved ones or at a dinner party, trust me, their will be licked plates.