Sauteed Chicken With Olives Capers And Roasted Lemons Recipe
Ingredients
| 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling | ||
| 2 lemons, sliced 1/4 inch thick | ||
| Ground black pepper | 1 To taste | |
| Two 5-ounce bags baby spinach | ||
| Plain bread crumbs | 2 Tablespoon | |
| Four 6-ounce skinless, boneless chicken breast halves | ||
| All purpose flour | 1/4 Cup (16 tbs) | |
| 1/2 cup pitted green Sicilian or Spanish olives, sliced | ||
| Capers | 2 Tablespoon, drained | |
| 1 cup chicken stock or low-sodium broth | ||
| 3 tablespoons unsalted butter, cut into small dice | ||
| Parsley | 2 Tablespoon, chopped | |
| Salt | To Taste | |
Directions
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.
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.
Chef
