Chicken with Olives and Roasted Lemons
Sue
ingredients
- 2 lemons sliced 1/4 inch thick
- 1/4 cup olive oil
- Salt and pepper
- 4 skinless, boneless chicken breasts
- Flour for dusting
- 1/2 cup green, pitted Sicilian or Spanish olives, sliced
- 3 T drained capers
- 1 cup Chicken Broth
- 3 T butter cut into small pieces
- 1/2 cup spinach leaves
directions
- 1
Preheat oven to 375°. Line a baking sheet with lightly oiled parchment paper. Arrange lemon slices on the paper in a single layer. Drizzle with olive oil and season with salt and pepper. Roast for about 20 minutes or until slices begin to brown around the edges.
- 2
In a medium, deep skillet, heat the 1/4 cup olive oil. Season the chicken with salt and pepper and dust with flour. Cook over high heat, turning once until the breasts are golden, about 6 minutes.
- 3
Add the olives, capers, and stock to the skillet and bring to a boil. Cook over high heat until the stock is reduced to 1/3 cup, about 5 minutes. Add the roasted lemons, butter, and spinach. Simmer just until the chicken is cooked through, about 1 minute. Transfer to plates and serve.
Source: Sue
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