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Sauteed Chicken With Olives Capers And Roasted Lemons

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  Extra virgin olive oil 6 Tablespoon (plus more for drizzling)
  Lemons 2 , sliced 1/4 inch thick
  Salt To Taste
  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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2461 Calories from Fat 1379

% Daily Value*

Total Fat 151 g232.7%

Saturated Fat 33 g165.1%

Trans Fat 0.2 g

Cholesterol 498.6 mg166.2%

Sodium 1916.9 mg79.9%

Total Carbohydrates 85 g28.4%

Dietary Fiber 16.2 g64.7%

Sugars 9.7 g

Protein 182 g364.4%

Vitamin A 476.8% Vitamin C 377.3%

Calcium 66.6% Iron 103%

*Based on a 2000 Calorie diet

Sauteed Chicken With Olives Capers And Roasted Lemons Recipe