Sauted Chicken with Olives, Capers & Lemons

Sauted Chicken with Olives, Capers & Lemons
Sauted Chicken with Olives, Capers & Lemons

PREP TIME

--

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

Ingredients

  • 1/4 1/4 2

    + 2 T EVOO

  • 2 2

    2 lemons, sliced & cut into small pieces

  • Salt & pepper

  • 5 5

    oz. bags Two 5 oz. bags baby spinach

  • 2 2

    2 T plain dry bread crumbs

  • 4 4

    4 skinless, boneless chicken breast halves, cut into large pieces

  • 1/4 1/4

    1/4 all purpose flour for dusting

  • 1/2 1/2

    1/2 C pitted green olives, sliced

  • 2 2

    2 T drained capers

  • 1 1

    1 C chicken stock

  • 2 2

    2 T butter, cut into small dice

  • 2 2

    2 T chopped flat leaf parsley

  • 1/4 1/4 2

    + 2 T EVOO

  • 2 2

    2 lemons, sliced & cut into small pieces

  • Salt & pepper

  • 5 5

    oz. bags Two 5 oz. bags baby spinach

  • 2 2

    2 T plain dry bread crumbs

  • 4 4

    4 skinless, boneless chicken breast halves, cut into large pieces

  • 1/4 1/4

    1/4 all purpose flour for dusting

  • 1/2 1/2

    1/2 C pitted green olives, sliced

  • 2 2

    2 T drained capers

  • 1 1

    1 C chicken stock

  • 2 2

    2 T butter, cut into small dice

  • 2 2

    2 T chopped flat leaf parsley

  • 1/4 1/4 2

    + 2 T EVOO

  • 2 2

    2 lemons, sliced & cut into small pieces

  • Salt & pepper

  • 5 5

    oz. bags Two 5 oz. bags baby spinach

  • 2 2

    2 T plain dry bread crumbs

  • 4 4

    4 skinless, boneless chicken breast halves, cut into large pieces

  • 1/4 1/4

    1/4 all purpose flour for dusting

  • 1/2 1/2

    1/2 C pitted green olives, sliced

  • 2 2

    2 T drained capers

  • 1 1

    1 C chicken stock

  • 2 2

    2 T butter, cut into small dice

  • 2 2

    2 T chopped flat leaf parsley

Directions

Heat deep large skillet Add spinach & cook over hi heat, tossing, until wilted, @ 2 min. Transfer to stainer; press out liquid. Wipe out skillet; add 2 T oil. Add bread crumbs & cook over mod heat, stirring, until toasted, @ 2 min. Add spinach, season with salt & pepper & cook for 1 min. Meanwhile, heat large deep skillet. Heat remaining 1/4 C oil. Season chicken with salt & pepper & dust with flour. Cook chicken over hi heat, turning once until golden, @ 6 min. Add olives, capers, lemon cubes & stock & bring to a boil. Cook over hi heat until stock is reduced by about 2/3 thirds, @ 5 min. Add butter & parsley & simmer until chicken is cooked thru, @ 1 min. Transfer to platter & spoon sauce on top. Serve with spinach on side.

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