½ cup diced sopressata (see Tip) or salami (about 2 ounces)
1 medium lemon, peeled, seeded and chopped
1Cut chicken in half crosswise and sprinkle with ¼ teaspoon each salt and pepper. Place flour on a plate and dredge both sides of the chicken in it. Shake off any excess. Whisk tomato paste and ⅓ cup water in a small bowl and place near the stove.
2Heat 2 tablespoons oil in a large skillet over medium heat. Add the chicken and cook, turning once, until browned on both sides, about 10 minutes. Transfer to a plate.
3Add sopressata (or salami) to the pan and cook, stirring, until browned, 1 to 2 minutes. Stir in the tomato paste mixture and lemon. Return the chicken to the pan, cover and cook, turning once, until the sauce has thickened and an instant-read thermometer inserted into the thickest part of the chicken registers 165°F, 5 to 7 minutes.
Tips: Sopressata is seasoned cured Italian sausage, usually made from pork. Look for it with other cured sausages or in the deli at well-stocked supermarkets. Try it in place of pepperoni or salami on a pizza or sandwich.