Crispy Chicken Cutlets with Shallot-Pear Sauce over Wilted Spinach

Go Dairy Free

Ready in: 40 minutes
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4
Gluten Free
Dairy Free

Ingredients

  • Freshly ground black pepper, to taste
    Produce
  • 3 tablespoons dairy-free buttery spread / non-hydrogenated margarine, divided
    Milk, Eggs, Other Dairy
  • 1 teaspoon Dijon mustard
    Condiments
  • 2 tablespoons coarsely chopped flat leaf parsley
    Produce;Spices and Seasonings
  • 4 teaspoons finely chopped fresh thyme (about 4 sprigs)
    Produce
  • 2 cloves garlic, thinly sliced
    Produce
  • ¼ cup all-purpose flour (see option in post above for gluten-free)
    Gluten Free;Health Foods;Baking
  • Juice of 1 lemon
    Produce
  • ¼ cup extra-virgin olive oil, divided
    Oil, Vinegar, Salad Dressing
  • 2 large pears, peeled, cored and cut in ½-inch dice
    Produce
  • Salt, to taste
    Spices and Seasonings
  • 2 shallots, thinly sliced
    Produce
  • 4 small boneless, skinless chicken breasts
    Meat
  • 1-1/4 pounds fresh spinach, trimmed, washed and dried
    Produce
  • ¾ cup chicken or vegetable stock
    Canned and Jarred

Steps

  • Place each chicken breast between 2 sheets of plastic wrap. Using a mallet, pound breasts to -inch thickness. Season both sides with salt and freshly ground black pepper and coat with the flour.
  • Place 1 tablespoon each of olive oil and margarine in a large skillet over medium-high heat. When the margarine begins to foam, add two chicken breasts and saut one side until golden brown, 2 to 3 minutes. Turn the chicken breasts over and saut the other side until cooked through, 2 to 3 minutes.
  • Transfer chicken to plate, raise heat to medium high and repeat with another tablespoon each of olive oil and margarine and other 2 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 lemon juice, mustard, chicken stock and any juices on the plate and deglaze the pan, scraping to loosen any brown bits on bottom with wooden spoon. Simmer until the sauce reduces by half, about 4 minutes.
  • Add chopped thyme and parsley, and gradually stir in the remaining margarine until just melted.For the spinach, add the remaining olive oil and sliced garlic to a large saut pan. Warm oil over high heat. When very hot, and before garlic has color, add the spinach and cook, stirring constantly for about 2 minutes or until spinach is bright green and slightly wilted. Season to taste with salt and freshly ground black pepper.To serve, divide spinach between four plates, placing a mound on each. Top spinach with cutlet and spoon shallot and pear sauce over top.

Nutrition

  • Calories: 467.76  cal  (23.39%)
  • Fat: 24.43  g  (37.59%)
  • Saturated Fat: 4.4  g  (27.47%)
  • Carbohydrates: 35.94  g  (11.98%)
  • Sugar: 16.66  g  (18.51%)
  • Cholesterol: 72.32  mg  (24.11%)
  • Sodium: 680.25  mg  (29.58%)
  • Protein: 29.82  g  (59.65%)
  • Vitamin K: 603.44  µg  (574.7%)
  • Vitamin A: 13788.9  IU  (275.78%)
  • Vitamin C: 143.55  mg  (174.0%)
  • Vitamin B6: 1.39  mg  (69.61%)
  • Folate: 276.65  µg  (69.16%)
  • Vitamin B3: 13.63  mg  (68.17%)
  • Manganese: 1.28  mg  (63.93%)
  • Selenium: 38.27  µg  (54.67%)
  • Vitamin E: 7.84  mg  (52.24%)
  • Potassium: 1425.05  mg  (40.72%)
  • Fiber: 9.23  g  (36.92%)
  • Magnesium: 144.22  mg  (36.06%)
  • Phosphorus: 341.46  mg  (34.15%)
  • Iron: 5.04  mg  (28.01%)
  • Vitamin B2: 0.44  mg  (25.74%)
  • Vitamin B5: 2.05  mg  (20.51%)
  • Copper: 0.32  mg  (15.84%)
  • Calcium: 158.11  mg  (15.81%)
  • Vitamin B1: 0.23  mg  (15.6%)
  • Zinc: 1.69  mg  (11.3%)
  • Vitamin B12: 0.23  µg  (3.77%)

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