Crispy Chicken Cutlets with Pears, Shallots, and Wilted Spinach

Name: Crispy Chicken Cutlets with Pears, Shallots, and Wilted Spinach
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon Dijon mustard; 59 milliliters extra virgin olive oil, divided; 2 Tbsps coarsely chopped flat leaf parsley; 59 milliliters all-purpose flour; 4 teaspoons finely chopped fresh thyme (about 4 sprigs); 2 cloves garlic, thinly sliced; 1 Juice of lemon; 2 USA Pears, peeled, cored, and cut in 1/2-inch dice; 4 servings Salt and freshly ground black pepper; 2 shallots, thinly sliced; 4 smalls boneless, skinless chicken breasts; 567 grams fresh spinach, trimmed, washed, and dried; 3 Tbsps unsalted butter, divided; 177 milliliters chicken or vegetable stock

Crispy Chicken Cutlets with Pears, Shallots, and Wilted Spinach might be just the main course you are searching for. One portion of this dish contains around 30g of protein, 26g of fat, and a total of 454 calories. This recipe serves 4. Head to the store and pick up thyme, salt and pepper, juice of lemon, and a few other things to make it today. To use up the pears you could follow this main course with the Cornmeal Crepes with Figs and Pears as a dessert.

Instructions

Place each chicken breast between 2 sheets of plastic wrap. Using a heavy skillet or mallet, pound the breasts to a thickness of 1/4-inch. Season both sides with salt and freshly ground black pepper and lightly coat with a dusting of flour.

Ingredients you will need

Ground Black Pepper

Chicken Breast

All Purpose Flour

Salt

Wrap

Equipment you will use

Plastic Wrap

Frying Pan

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 saut¿n one side until golden brown, 2 to 3 minutes. Turn the chicken breasts over and saut¿he other side until cooked through, 2 to 3 minutes.

Ingredients you will need

Chicken Breast

Olive Oil

Butter

Equipment you will use

Frying Pan

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.

Ingredients you will need

Chicken Breast

Olive Oil

Whole Chicken

Butter

Add the shallot and pears to the pan and cook over medium-high heat until lightly translucent and golden, about 3 minutes.

Ingredients you will need

Shallot

Pear

Equipment you will use

Frying Pan

Add the lemon juice, mustard, chicken stock, and any juices on the plate and deglaze the pan, scraping any brown bits on the bottom with a wooden spoon. Simmer until the sauce reduces by half, about 4 minutes.

Ingredients you will need

Chicken Stock

Lemon Juice

Mustard

Sauce

Equipment you will use

Wooden Spoon

Frying Pan

Add the chopped thyme and parsley, and gradually stir in the remaining tablespoon of butter until just melted.

Ingredients you will need

Parsley

Butter

Thyme

For the spinach, add the remaining 2 tablespoons of olive oil and the sliced garlic to a large saute pan. Warm the oil over high heat. When it is very hot, and before the garlic has any color, add the spinach and cook, stirring constantly, for about 2 minutes or until the spinach is bright green and slightly wilted. Season to taste with salt and freshly ground black pepper.

Ingredients you will need

Ground Black Pepper

Olive Oil

Spinach

Garlic

Salt

Cooking Oil

Equipment you will use

Frying Pan

To serve, divide the spinach between four plates, placing a mound on each. Top the spinach with a chicken cutlet and spoon the shallot and pear sauce over top.

Ingredients you will need

Chicken Cutlet

Shallot

Spinach

Sauce

Pear

USA Pears

Ingredients you will need

Pear