Crispy Chicken Cutlets With Shallot Pear Sauce Over Wilted Spinach Recipes

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CRISPY CHICKEN CUTLETS WITH PEARS, SHALLOTS, AND WILTED SPINACH



Crispy Chicken Cutlets with Pears, Shallots, and Wilted Spinach image

Yield 4 servings

Number Of Ingredients 14

4 small boneless, skinless chicken breasts
Salt and freshly ground black pepper
1/4 cup all-purpose flour
1/4 cup extra virgin olive oil, divided
3 tablespoons unsalted butter, divided
2 shallots, thinly sliced
2 USA Pears, peeled, cored, and cut in 1/2-inch dice
Juice of 1 lemon
1 teaspoon Dijon mustard
3/4 cup chicken or vegetable stock
4 teaspoons finely chopped fresh thyme (about 4 sprigs)
2 tablespoons coarsely chopped flat leaf parsley
2 cloves garlic, thinly sliced
1 1/4 pounds fresh spinach, trimmed, washed, and dried

Steps:

  • 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.
  • 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. 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 deglaze 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.
  • 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.
  • 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.

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