2 lemons, sliced ¼ inch thick
¼ cup plus 1 tablespoon extra virgin olive oil
6 skinless, boneless chicken thighs, about 1 pound
1-2 tablespoons rice flour or all-purpose flour
1 fat garlic clove, minced
1 cup chicken broth
¾ cup Sicilian green olives
¼ cup capers
2 tablespoons butter
2 tablespoons parsley
kosher salt and freshly cracked black pepper