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Sauted Chicken with Olives, Capers & Lemons

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Ingredients

  • 1/4 1/4 2 + 2 T EVOO
  • 1/4 1/4 2 + 2 T EVOO
  • 1/4 1/4 2 + 2 T EVOO
  • 2 2 2 lemons, sliced & cut into small pieces
  • 2 2 2 lemons, sliced & cut into small pieces
  • 2 2 2 lemons, sliced & cut into small pieces
  • Salt & pepper
  • Salt & pepper
  • Salt & pepper
  • 5 5 oz. bags Two 5 oz. bags baby spinach
  • 5 5 oz. bags Two 5 oz. bags baby spinach
  • 5 5 oz. bags Two 5 oz. bags baby spinach
  • 2 2 2 T plain dry bread crumbs
  • 2 2 2 T plain dry bread crumbs
  • 2 2 2 T plain dry bread crumbs
  • 4 4 4 skinless, boneless chicken breast halves, cut into large pieces
  • 4 4 4 skinless, boneless chicken breast halves, cut into large pieces
  • 4 4 4 skinless, boneless chicken breast halves, cut into large pieces
  • 1/4 1/4 1/4 all purpose flour for dusting
  • 1/4 1/4 1/4 all purpose flour for dusting
  • 1/4 1/4 1/4 all purpose flour for dusting
  • 1/2 1/2 1/2 C pitted green olives, sliced
  • 1/2 1/2 1/2 C pitted green olives, sliced
  • 1/2 1/2 1/2 C pitted green olives, sliced
  • 2 2 2 T drained capers
  • 2 2 2 T drained capers
  • 2 2 2 T drained capers
  • 1 1 1 C chicken stock
  • 1 1 1 C chicken stock
  • 1 1 1 C chicken stock
  • 2 2 2 T butter, cut into small dice
  • 2 2 2 T butter, cut into small dice
  • 2 2 2 T butter, cut into small dice
  • 2 2 2 T chopped flat leaf parsley
  • 2 2 2 T chopped flat leaf parsley
  • 2 2 2 T chopped flat leaf parsley

Details

Servings 4
Cooking time 40mins

Preparation

Step 1

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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