Chicken with Roast Lemons and Green Olives

Name: Chicken with Roast Lemons and Green Olives
Ingredients: 2 lemons, washed, ends trimmed, cut into 12 1/4-inch slices, plus zest and 2 tablespoons juice (from a third lemon); Coarse salt and ground pepper; 1/4 cup plus 1 tablespoon all-purpose flour; 4 boneless, skinless chicken breast halves (6 to 8 ounces each); 3 tablespoons olive oil; 5 garlic cloves, minced; 1/4 cup dry white wine; 1 cup reduced-sodium chicken broth, canned; 1/2 cup pitted green Sicilian or Spanish olives, thinly sliced; 1/4 cup chopped flat-leaf parsley