Sautéed chicken with Olives, Capers and Roasted Lemon

Instructions

1. Preheat the oven to 375° F. Line a baking sheet with parchment paper. Drizzle olive oil on the parchment, then arrange the lemon slices in a single layer. Drizzle the lemons lightly with oil and season with salt and pepper. Roast for about 20 minutes, until the lemons begin to brown around the edges.
2. On a plate, season the chicken generously with salt and a touch of pepper.
3. Meanwhile, heat a large, deep skillet. Add the spinach and cook over high heat, tossing, until wilted, about 2 minutes.
4. Transfer the spinach to a strainer; press out the liquid. Wipe out the skillet and heat 2 tablespoons of the oil in it.
5. 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.
6. On a plate or in a bowl, mix 2 tbsp flour with 2 tbsp bread crumbs. Dust chicken, shaking off the excess.
7. Sautee the scallions until soft, and add the garlic to the sautee for 1 minute. If you're short on pans, do this before cooking the chicken.
8. In a deep medium skillet, heat 2 tbsp of oil. Cook the chicken over high heat, turning once, until golden, about 6 minutes total.
9. 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 and butter, season with salt and pepper to taste. Let simmer until the chicken is cooked through, about 1 minute.
10. Let chicken rest for 1-2 minutes before cutting into it. Serve on a plate with spinach on the side.