Ingredients:

4 small boneless, skinless chicken breasts

Salt and freshly ground black pepper

¼ cup all-purpose flour

2 tablespoons extra-virgin olive oil, divided

3 tablespoons unsalted butter, divided

2 shallots, thinly sliced

2 USA Pears, peeled, cored and cut in ½-inch dice

¾ cup chicken stock

Juice of 1 lemon

1 teaspoon Dijon mustard

4 teaspoons finely chopped fresh thyme (about 4 sprigs)

2 tablespoons coarsely chopped flat-leaf parsley

 

Directions:

Place each chicken breast between 2 sheets of plastic wrap. Using a heavy skillet, pound the breasts to ¼-inch thickness. Season both sides with salt and pepper and lightly coat with 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 and sauté until cooked through, 2 to 3 minutes. Transfer the chicken to a plate and repeat with 1 tablespoon each of olive oil and butter and remaining chicken breasts.

 

Add the shallots and pears to the pan and cook over medium-high heat until lightly translucent and golden, about 3 minutes. Add the chicken stock, lemon juice, mustard 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 stir in the remaining tablespoon of butter until just melted. Spoon sauce over chicken cutlets and serve over wilted spinach.

 

Yield: Makes 4 servings.