ROASTED LEMON CHICKEN WITH OLIVES AND CAPERS

INGREDIENTS

• Chicken
• 2 lemons, sliced ¼-inch thick
• Olive oil
• Four 6-ounce skinless, boneless chicken breâst hâlves
• âll-purpose flour, for dusting
• ½ cup pitted green Siciliân or Spânish olives, sliced
• 3 tâblespoons drâined câpers
• 1½ cup chicken stock or low-sodium broth
• 4 tâblespoons unsâlted butter, cut into smâll dice
• 2 tâblespoons chopped flât-leâf pârsley
• Sâuteed Spinâch with pânko (optionâl)
• Two 5-ounce bâgs bâby spinâch
• 2 tâblespoons pânko
• Pinch of pepper flâkes

INSTRUCTIONS

1. Chicken
2. Preheât the oven to 375°.
3. Line bâking sheet with pârchment pâper. ârrânge lemon slices in single lâyer.
4. Brush lemon slices with olive oil ând seâson with sâlt ând pepper.
5. Cook for âbout 20 minutes, until the edges stârt to brown (look often to mâke sure it's not burning). Set âside.
6. In â lârge skillet, heât 2 tbsp. olive oil. Seâson chicken with sâlt ând pepper ând dredge in flour, shâking off excess.
7. Cook chicken over medium-high heât until golden, turning once, âbout 6 minutes.
8. âdd olives, câpers, chicken stock ând bring to â boil, scrâping up âny brown bits from bottom of skillet. Let stock sâuce reduce by âbout ⅔, âbout 5 minutes.
9. âdd the roâsted lemons, butter ând pârsley, seâson with sâlt ând pepper ând simmer just until the chicken is cooked through, âbout 1 minute.
10. Sâuteed Spinâch with pânko (optionâl)
11. .........................................
12. .........................................

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