Sautéed Chicken with Olives, Capers and Roasted Lemons


  1. 1/4cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
  2. 2lemons, sliced 1/4-inch thick
  3. Salt and freshly ground pepper
  4. Two 5-ounce bags baby spinach
  5. 2tablespoons plain dry bread crumbs
  6. Four 6-ounce skinless, boneless chicken breast halves
  7. 1/4cup all-purpose flour, for dusting
  8. 1/2cup pitted green Sicilian or Spanish olives, sliced
  9. 2tablespoons drained capers
  10. 1cup chicken stock or low-sodium broth
  11. 3tablespoons unsalted butter, cut into small dice
  12. 2tablespoons chopped flat-leaf parsley



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