Citrus is a lovely component of a chicken dish. The acids plus salt bring this whole mixture together, with some strong flavors that tend to fight for attention. This is an easy one to double and yield 4 chicken breasts, which is what we did for a little dinner party. The biggest gotcha is the resulting quantity of spinach: it wilts down so much, so be aware as you measure.
Sautéed chicken with Olives, Capers and Roasted Lemon
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Prep Time:
20m
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Cook Time:
20m
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Total Time:
40m
Ingredients
- 2 tbsp. Olive oil
- 1 Lemon, sliced 1/4-inch thick
- 5-ounce bags baby spinach
- 2 6-ounce skinless, boneless chicken breasts
- 2 tbsp. Bread crumbs, plain dry
- 2 tbsp. all-purpose flour, for dusting
- 1/2 Shallot, minced
- 1 tbsp. Butter
- 2 Cloves garlic, minced
- 1 c Chicken stock or other low-sodium broth
- 1/4 c Kalamata olives, pitted and sliced
- 2 tbsp. Capers, drained
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Instructions
- 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.
- On a plate, season the chicken generously with salt and a touch of pepper.
- Meanwhile, heat a large, deep skillet. Add the spinach and cook over high heat, tossing, until wilted, about 2 minutes.
- Transfer the spinach to a strainer; press out the liquid. Wipe out the skillet and heat 2 tablespoons of the 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.
- On a plate or in a bowl, mix 2 tbsp flour with 2 tbsp bread crumbs. Dust chicken, shaking off the excess.
- 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.
- In a deep medium skillet, heat 2 tbsp of oil. Cook the chicken over high heat, turning once, until golden, about 6 minutes total.
- 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.
- Let chicken rest for 1-2 minutes before cutting into it. Serve on a plate with spinach on the side.
