Menu   

Crispy Chicken Cutlets with Pears Shallots and Wilted Spinach

Crispy Chicken Cutlets with Pears Shallots and Wilted Spinach

20 Prep Time
15 Cook Time
4 Servings
This one-pan weeknight dinner brings together the natural sweetness of pears with earthy spinach and juicy chicken cutlets in a simple dish with explosive flavor.
INGREDIENTS
  • 4 small boneless, skinless chicken breasts
  • Salt and freshly ground black pepper
  • ¼ cup all-purpose flour
  • ¼ cup extra virgin olive oil, divided
  • 3 tablespoons unsalted butter
  • 2 shallots, thinly sliced
  • 2 USA Pears, peeled, cored, and cut in ½-inch dice
  • Juice of 1 lemon
  • 1 teaspoon Dijon mustard
  • ¾ cup chicken or vegetable stock
  • 4 teaspoons finely chopped fresh thyme (about 4 sprigs)
  • 2 tablespoons coarsely chopped flat leaf parsley
  • Fresh spinach leaves, for serving
DIRECTIONS

Place each chicken breast between 2 sheets of plastic wrap. Using a heavy skillet or mallet, pound the breasts to a thickness of ¼-inch. Season both sides with salt and freshly ground black pepper and lightly coat with a dusting of flour.

Place 1 tablespoon each of olive oil and butter in a large skillet over medium high heat. When the butter begins to foam, add two of the chicken breasts and sauté on one side until golden brown, 2 to 3 minutes. Turn the chicken breasts over and sauté the other side until cooked through, 2 to 3 minutes. Transfer the chicken to a plate, raise the heat to medium high and repeat with another tablespoon each of olive oil and butter and the other 2 chicken breasts.

Add the shallot and pears to the pan and cook over medium-high heat until lightly translucent and golden, about 3 minutes. Add the lemon juice, mustard, chicken stock, and any juices on the plate and de-glaze the pan, scraping any brown bits on the bottom with a wooden spoon. Simmer until the sauce reduces by half, about 4 minutes. Add the chopped thyme and parsley, and gradually stir in the remaining tablespoon of butter until just melted.

Spoon sauce over chicken cutlets and serve over spinach.

Nutritional Information

Nutritional Analysis per Serving: Calories 500 (40% Calories from Fat); 31g Protein; 40g Carbohydrate; 10g Fiber; 26g Fat (8g Sat. Fat, 0g Trans Fat); 100mg Cholesterol; 530mg Sodium

 

Review this recipe:

Your email address will not be published. Required fields are marked *

*

Rating