Crispy Chicken Cutlets with Pears and Shallots

By carvalhohm

Ingredients

• 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
• 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
• Fresh spinach leaves, for serving

Details

Servings 4
Adapted from usapears.org

Preparation

Step 1

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 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.

Makes 4 servings