Pan-Roasted Chicken Breasts with Meyer Lemon, Green Olives & Spinach
Author: Executive Chef Kurt Spataro
2 boneless chicken breasts
1 Meyer lemon (or Eureka lemon)
1 Tbsp Castelvetrano olives, pitted and coarsely chopped
1-2 Tbsp olive oil
2 Tbsp unsalted butter
½ cup rich chicken stock
1 Tbsp chopped Italian parsley, finely chopped
¼ lb fresh spinach leaves, cleaned
1 clove garlic, minced
freshly ground pepper
With your knife blade parallel to cutting surface, slice each chicken breast in half to make 4 thin cutlets. (If necessary you can pound each cutlet between sheets of parchment to even out the thickness). Season the chicken with salt and pepper and set aside.
Slice half of the lemon into very thinly rounds. Reserve the other lemon half for juicing. Stack the lemons rounds and cut into quarters.
Heat 1 Tbsp butter and 1 Tbsp olive oil in large sauté pan over medium-high heat. When butter is sizzling, place the chicken breast in the pan in a single layer. Cook the chicken until lightly browned on one side. Turn the chicken and cook until just cooked through. Remove the chicken from the pan and keep warm.
Add the chicken stock and olives to the pan and scrape bottom of the pan with a wooden spoon to remove any browned bits. Season with salt and pepper. Reduce the sauce by half, and then add the Meyer lemon quarters and parsley. Swirl in the remaining 1 Tbsp butter. Taste and add a squeeze of lemon if necessary.
In another pan, briefly sauté the garlic in a little olive oil. Add the spinach and barely wilt. Season with salt and pepper.
Divide spinach between 2 warm serving plates. Lay the chicken breasts over the spinach and spoon a little of the sauce over each. Serve with mashed potatoes (optional)
Posted on 10/30/2014 at 04:30 AM