Scallopine of Chicken Breast, Roasted Lemon, Capers, Castelvetrano Olives, Velvety Spinach

Season the chicken breast scallopine with salt and black pepper on both sides.

Prepare the Chicken

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken scallopine in batches and cook for about 3-4 minutes on each side or until golden brown and cooked through. Remove from the skillet and set aside.

Sear the Chicken

Slice the lemons in half and place them cut-side down in the same skillet. Cook for about 3-4 minutes until they are caramelized. Remove and set aside.

Roast the Lemons

In the same skillet, add the remaining 2 tablespoons of olive oil and minced garlic. Sauté for about 1 minute until fragrant. Add the fresh spinach and cook until wilted. Season with salt and pepper.

Sauté the Spinach

Return the chicken to the skillet, add the roasted lemon halves, capers, and Castelvetrano olives. Toss gently to combine and heat through for about 2 minutes.

Combine Ingredients

Plate the sautéed spinach and top with the chicken mixture. Drizzle with any remaining juices from the skillet and serve warm.

Serve

Chicken breast scallopine

Lemon

Capers

Castelvetrano olives, pitted and halved

Fresh spinach

Olive oil

Garlic, minced

Salt

Black pepper

POLLO AL LIMONE

Make POLLO AL LIMONE Recipe in just 30m. Scallopine of Chicken Breast, Roasted Lemon, Capers, Castelvetrano Olives, Velvety Spinach

Pollo Al Limone Recipe

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