Chicken with Olives

 

Sautéed Chicken with Olives, Capers and Roasted Lemons

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1. 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
2. 2 lemons, sliced 1/4-inch thick
3. Salt and freshly ground pepper
4. Two 5-ounce bags baby spinach
5. 2 tablespoons plain dry bread crumbs
6. Four 6-ounce skinless, boneless chicken breast halves
7. 1/4 cup all-purpose flour, for dusting
8. 1/2 cup pitted green Sicilian or Spanish olives, sliced
9. 2 tablespoons drained capers
10. 1 cup chicken stock or low-sodium broth
11. 3 tablespoons unsalted butter, cut into small dice
12. 2 tablespoons chopped flat-leaf parsley