- 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
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.
- Serving Size: 1 Cutlet
- Calories: 500 (40% Calories from Fat)
- Carbohydrate: 40g
- Dietary Fiber: 10g
- Protein: 31g
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