Dinner Tonight: Sautéed Chicken with Olives, Capers, and Roasted Lemons

Name: Dinner Tonight: Sautéed Chicken with Olives, Capers, and Roasted Lemons
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 142 grams baby spinach; 1 Tbsp bread crumbs; 2 Tbsps butter, diced; 1 Tbsp capers, drained; 118 milliliters chicken stock; 2 Tbsps all-purpose flour; 59 milliliters green olives, pitted and sliced; 1 lemon, sliced 1/4-inch thick; 3 Tbsps extra-virgin olive oil, plus more for drizzling; 1 Tbsp parsley, chopped; 2 servings Salt and pepper; 340 grams skinless, boneless chicken breast halves

Dinner Tonight: Sautéed Chicken with Olives, Capers, and Roasted Lemons might be just the main course you are searching for. This recipe makes 2 servings with 582 calories, 42g of protein, and 38g of fat each. This recipe covers 40% of your daily requirements of vitamins and minerals. Only If you have chicken breast halves, olives, salt and pepper, and a few other ingredients on hand, you can make it. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat the oven to 375°F.

Equipment you will use

Oven

Place a piece of parchment paper on a baking sheet, and drizzle some olive oil on top. Toss the lemon slices on in a single layer.

Ingredients you will need

Olive Oil

Lemon

Equipment you will use

Baking Paper

Baking Sheet

Drizzle a bit more olive oil on top of the slices and sprinkle with salt and pepper. Set the baking sheet in the oven and cook for 20 minutes.

Ingredients you will need

Salt And Pepper

Olive Oil

Equipment you will use

Baking Sheet

Oven

Remove the pan when the lemons have begun to brown.

Ingredients you will need

Lemon

Equipment you will use

Frying Pan

While the lemons are roasting, place a large skillet over high heat.

Ingredients you will need

Lemon

Equipment you will use

Frying Pan

Add the spinach in without any oil, and cook, stirring often, until wilted. This should take about 2 minutes.

Ingredients you will need

Spinach

Cooking Oil

Remove to a colander and let drain.

Equipment you will use

Colander

Wipe out the skillet with a paper towel, turn the heat to medium, and add the breadcrumbs. Cook those for about 2 minutes until nicely toasted. Then add the spinach back to the skillet, season with a pinch of salt and pepper, and cook for an additional minute. Set aside.

Ingredients you will need

Salt And Pepper

Breadcrumbs

Spinach

Equipment you will use

Paper Towels

Frying Pan

Pour two tablespoons of the oil into large a large skillet set over high heat. Dry the chicken breasts and then season with salt and pepper. Dredge them in the flour, shaking off any excess, and then place in the skillet. Cook for about 6 minutes, turning halfway through, until golden brown on both sides.

Ingredients you will need

Chicken Breast

Salt And Pepper

All Purpose Flour

Cooking Oil

Equipment you will use

Frying Pan

Toss in the olives, capers, and the stock. Cook for about five minutes, or until the sauce has reduced by two-thirds.

Ingredients you will need

Capers

Olives

Sauce

Stock

Place the roasted lemons on top of the chicken, sprinkle with some parsley, and add the diced butter. Cook for a minute until the chicken is properly cooked.

Ingredients you will need

Whole Chicken