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1
Squeeze the juice from one and a half lemons and reserve.
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2
Cut the remaining half lemon into very thin slices.
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3
Remove seeds and set the lemon slices aside.
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4
Season the chicken scallopini with salt and pepper.
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5
Dredge in flour, coating both sides, and tap the excess flour off.
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6
Heat 3 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium heat.
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7
Add as many scallopini into the pan that will fit without touching, and cook until golden brown, approximately 3 minutes.
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8
Flip and cook second side until lightly browned, about 2 minutes.
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9
Remove scallopini and drain on paper towel.
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10
When done with the scallopini, wipe off the fat from the skillet with paper towels.
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11
Add the remaining 3 tablespoons of olive oil, butter, garlic, and lemon juice and slices to the skillet.
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12
Cook, scraping the bottom until garlic is golden brown, about 3 minutes.
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13
Scoop out the lemon slices and set aside.
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14
Add the caper berries and olives and cook, stirring gently for about 4 minutes.
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15
Pour in wine and bring to a boil.
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16
Cook until the wine is reduced by half.
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17
Add the chicken stock and boil until slightly syrupy.
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18
Return the scallopini to the skillet and coat each piece in the sauce.
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19
Add parsley and swirl into sauce.
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20
Divide scallopini onto separate plates.
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21
Spoon the sauce over, and add the caper berries and olives around scallopini.
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22
Add some of the spinach on the side.
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23
Finish by decorating each plate with reserved lemon slices on top of the scallopini.
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24
Heat olive oil in large skillet over medium heat.
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25
Crush garlic cloves with the side of the knife and add to the oil.
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26
Cook until golden brown, approximately 2 minutes.
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27
Add the spinach in handfuls, and season lightly with salt and pepper, and cover pan.
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28
Cook until spinach releases its liquid.
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29
Uncover pan, and cook stirring until spinach is wilted and water has evaporated.
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30
Taste and season with additional salt and pepper.
