This delicious recipe, created by Lidia Bastianich, is a very tasty way to prepare boneless chicken breast. I modified it only slightly, by using margarine instead of butter. It made a very elegant appearance, very nicely seasoned and pretty colors, too. I served it with a side of brown rice. This is a Mediterranean dinner at its best. Enjoy!
Sauteed chicken with olives, capers, and roasted lemons
approximately 1/4 cup extra virgin olive oil
2 lemons, sliced 1/4″ thick
2 five-ounce bags of baby spinach
2 tablespoons plain dry bread crumbs
4 six-ounce boneless chicken breasts
1/4 cup flour
1/2 cup sliced Spanish olives
2 tablespoons capers, drained
1 cup chicken broth
3 tablespoons margarine, in small dice
2 tablespoons chopped flat parsley
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Drizzle the paper with olive oil, spread the lemons on the paper and drizzle the lemons with olive oil. Season with salt and pepper. Roast for about 20 minutes, til the lemons begin to brown around the edges.
Meanwhile heat a large skillet over high heat. Add the spinach and toss until wilted, about 2 minutes. Transfer the spinach to a strainer, and press out moisture. Wipe out the skillet and heat 2 tablespoons olive oil. Add the bread crumbs and cook, stirring, until toasted. Add the spinach, season with salt and pepper, and cook for one minute.
In a large medium skillet, heat 4 tablespoons olive oil. Coat the chicken breasts with flour and season with salt and pepper. Cook the chicken over high heat, turning once, until golden on all sides. Add the olives, capers, and stock, bringing to a boil. Cook over high heat until the stock is reduced by two-thirds. Add the roasted lemons, the margarine, and the parsley. Season with salt and pepper and continue to simmer for about another 5 minutes.
Transfer the chicken to plates, spoon sauce over top, and serve with spinach on the side. Makes 4 servings.
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