This is a wonderful chicken dish that is easy and impressive. You can buy chicken breast fillets, or cut your own. To fillet a chicken breast, pat dry your chicken breast so it isn't slippery. Place your hand on top of the chicken breast and using a very sharp long knife, start from the fat end of the breast and cut horizontal along the length of the breast. You will now have two pieces of chicken. Use your mallet to flatten any lumpy spots in the chicken (place plastic wrap over the chicken before pounding).
1/4 cup plus 3 tbsp extra-virgin olive oil
2 lemons, sliced 1/4" thick (try to take out most of the seeds)
Kosher salt & black pepper
4 (6 oz) chicken breast fillets, skinless & boneless
1/4 cup all-purpose flour
1/2 cup Spanish olives, pitted and quartered
1 cup chicken broth
3 tbsp butter, cut into cubes
2 tbsp fresh flat-leaf parsley, minced
1 pound spinach, washed & dried
Preheat oven to 375 F, and position oven rack at the top. Line a baking sheet with parchment paper and drizzle 1 tbsp olive oil on the parchment paper.
Arrange the lemons in a single layer. Drizzle the lemons lightly with another tbsp olive oil and season with salt & pepper.
Transfer the baking tray to oven and roast until lemons soften and begin to brown around the edges, about 20 minutes.
Season chicken with salt & pepper, and dust with flour, shaking off the excess.
Place a medium deep skillet over medium-high heat and add 1/4 cup of olive oil. When oil is shimmering, carefully add chicken to skillet and sear until chicken is golden brown, about 4 minutes each side.
Add olives and broth, then bring to a boil.
Reduce heat to medium and simmer until liquid is reduced by two-thirds, about 5 minutes.
Add roasted lemons, butter and parsley to skillet with chicken. Season with salt & pepper, and continue to simmer until chicken is cook through, about 1 minute. (internal cooking temperature for chicken is 165 F, with internal thermometer).
In a large skillet, over high heat, add remaining tbsp olive oil. When oil is starting to shimmer, add spinach and sauté until wilted, about 2 minutes. Season with salt and pepper.
Transfer chicken breasts to dinner plates, spoon over the pan sauce, and serve sautéed spinach on the side. Serve immediately and enjoy!
(Adapted from Sur la Table)