Sautéed Chicken with Olives, Capers and Roasted Lemons

Ingredients

• Salt and freshly ground pepper
• 4 6-ounce skinless, boneless chicken breast halves
• 2 5-ounce bags baby spinach
• 2 tablespoons chopped flat-leaf parsley
• 3 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 2 lemons
• + 5 more ingredients
• • 1 cup chicken stock or low-sodium broth
  • 2 tablespoons plain dry bread crumbs
  • ¼ cup plus 2 tablespoons extra-virgin olive oil
  • 2 tablespoons drained capers
  • ½ cup pitted green Sicilian or Spanish olives

Preheat the oven to 375°. Line a baking sheet with parchment paper. Drizzle olive oil on the parchment, then arrange the lemon slices in a single layer. Drizzle the lemons lightly with oil and season with salt and pepper. Roast for about 20 minutes, until the lemons begin to brown around the edge...

View full recipe at Food & Wine