Sweet and savory, this recipe is a must try! Delicious shallot-pear sauce over sautéed chicken and spinach, perfect for family weeknight dinners. And of course, it's dairy-free and gluten-free.
crispy-chicken-cutlets pc: godairyfree.org
Ingredients:
  • 4 small boneless, skinless chicken breasts
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • ¼ cup extra-virgin olive oil, divided
  • 2 shallots, thinly sliced
  • 2 large pears, peeled, cored and cut in ½-inch dice
  • Juice of 1 lemon
  • 1 teaspoon Dijon mustard
  • ¾ cup no-sodium chicken stock
  • 4 teaspoons finely chopped fresh thyme (about 4 sprigs)
  • 2 tablespoons coarsely chopped flat leaf parsley
  • 2 cloves garlic, thinly sliced
  • 1-1/4 pounds fresh spinach, trimmed, washed and dried
  Instructions:
  • Place each chicken breast between 2 sheets of plastic wrap. Using a mallet, pound breasts to ¼-inch thickness. Season both sides with salt and freshly ground black pepper. Place 1 tablespoon of olive oil in a large skillet over medium-high heat. Add chicken breasts and sauté until golden brown, 2 to 3 minutes each side. Transfer chicken to plate. Add the shallots and pears to the pan and cook over medium-high heat until slightly translucent and golden, about 3 minutes. Add the lemon juice, mustard, chicken stock and any juices on the plate. Simmer until the sauce reduces by half, about 4 minutes. Add chopped thyme and parsley, and stir. For the spinach, add the remaining olive oil and sliced garlic to a large sauté 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 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.