Sauteed Chicken With Olives Capers And Roasted Lemons
|Extra virgin olive oil||6 Tablespoon (plus more for drizzling)|
|Lemons||2 , sliced 1/4 inch thick|
|Freshly ground black pepper||To Taste|
|Baby spinach||10 Ounce (Two 5-ounce bags)|
|Plain dry bread crumbs||2 Tablespoon|
|Skinless boneless chicken breast halves||24 Ounce (Four 6-ounce halves)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Pitted green olives||1⁄2 Cup (8 tbs), sliced (Sicilian or Spanish)|
|Drained capers||2 Tablespoon|
|Chicken stock/Low-sodium broth||1 Cup (16 tbs)|
|Unsalted butter||3 Tablespoon, cut into small dice|
|Chopped parsley||2 Tablespoon|
1. Preheat the oven to 375°. Line a baking sheet with parchment paper. Drizzle some olive oil on the parchment paper, then arrange the lemon slices on the parchment in a single layer. Drizzle the lemons lightly with a little more olive oil and season with salt and black pepper. Roast the lemons for about 20 minutes, until they begin to brown around the edges.
2. Meanwhile, heat a large, deep skillet. Add the baby spinach and cook over high heat, tossing frequently, until the leaves are all wilted, about 2 minutes. Transfer the spinach to a strainer and press out the liquid. Wipe out the skillet and heat 2 tablespoons of the olive oil in it. Add the bread crumbs and cook over moderate heat, stirring, until toasted, 2 minutes. Add the spinach, season with salt and pepper and cook for 1 minute.
3. In a medium, deep skillet, heat the remaining 1/4 cup of oil. Season the chicken with salt and pepper and dust with the flour, shaking off the excess. Cook the chicken over high heat, turning once, until golden, about 6 minutes. Add the olives, capers and stock and bring to a boil. Cook over high heat until the stock is reduced by about two-thirds, about 5 minutes. Add the roasted lemons, butter and parsley, season with salt and pepper and simmer just until the chicken is cooked through, about 1 minute longer.
4. Transfer the chicken to plates, spoon the sauce on top and serve the spinach on the side.