Saut ed Chicken with Olives, Capers, and Roasted Lemons

Ingredients

  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 lemon, sliced 1/4-inch thick
  • Salt and pepper
  • 1 5-ounce bag baby spinach
  • 1 tablespoon bread crumbs
  • 2 6-ounce skinless, boneless chicken breast halves
  • 2 tablespoons all-purpose flour
  • 1/4 cup green olives, pitted and sliced
  • 1 tablespoon capers, drained
  • 1/2 cup chicken stock
  • 1 1/2 tablespoons butter, diced
  • 1 tablespoon parsley, chopped

Description

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