Crispy Chicken Cutlets With Pears, Shallots, And Wilted Spinach

1. 1

   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.

2. 2

   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 sautn one side until golden brown, 2 to 3 minutes. Turn the chicken breasts over and sauthe 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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

* Per serving · 4 servings · Values may vary.