Season flour with salt and pepper and mix with a fork.
Cut breasts in half lengthwise to make thinner pieces (or pound halves) and then cut them in half horizontally for smaller portions. See above photo.
Dredge chicken in seasoned flour to coat both sides; shake off excess.
Cook Bag of Spinach in a large saute pan with 1 tablespoon oil until just wilted. Season lightly with salt and pepper. Transfer to a plate or bowl and put aside.
In same pan, heat 4 tablespoons oil over medium-high heat.
Add chicken and cook until golden brown, about 3 minutes per side.
Once both sides of chicken are browned, add in olives and capers and give a little stir.
Then add stock and bring to boil, scraping up browned bits from bottom of skillet.
Boil until liquid is reduced and slightly thickened, approximately 3-5 minutes, turning chicken as necessary.
Add butter, cooked spinach and simmer until butter melts and chicken is cooked through, about 2 additional minutes.
Transfer to a platter. Season with salt and pepper.
Place Roasted Lemons on top of chicken and serve.