Lemon & Chicken: Ingredients of the Month?

My wife just pulled our chicken out of the oven & said, "You make the most beautiful poultry!" I have roasted a chicken with sage, garlic & lemon. I have some steamed veggies I am about to toss with olive butter and J is pouring brownie batter into the pan as I type. I also made some great lemon chicken for my grandies on Wednesday, with green beans and buttered egg noodles.

Lemon Chicken

2-3 tbsp. flour
Salt & pepper to taste
4 4-oz. skinless, boneless chicken breasts,
pounded to about 1/4" thickness
Olive oil for cooking
1/2 c. chicken stock
2 tbsp. lemon juice
1 tsp. dried parsley (or a tbsp. fresh chopped)
1 tbsp. capers

Mix flour with salt & pepper. Dredge chicken in flour. Heat oil in skillet. cook chicken until lightly browned on each side and fully cooked. Keep warm on plate. Mix the rest together in same skillet. Bring to a boil & cook until reduced to about 1/3 cup. Return chicken to skillet. Heat through & serve with sauce drizzled on top. Garnish with lemon wedges, if desired.

Sage Chicken

1 bunch fresh sage, chopped
10 cloves garlic, chopped
3 lb. roaster chicken
Juice of 1 lemon
Salt & pepper to taste

Mix sage & garlic. Stuff under chicken skin. Put in shallow baking dish. Sprinkle with lemon juice and put the leftover halves inside. Salt & pepper. Bake about 75 minutes at 375 degrees.

Olive Butter Veggie Toss

7 small new potatoes, sliced thickly
1 lb. asparagus, in 2" pieces
1 handful green beans, trimmed
1 zucchini, sliced thickly
7 oz. baby corn
1 stick butter, melted
Juice of 1 small lemon
1 small jar green olives, sliced

Steam potatoes 5 minutes. Add asparagus and green beans and steam 5 minutes. Add zucchini and steam 5 minutes. Add corn and steam 1 minute. Mix the rest and toss with the veggies.