- Four small boneless, skinless chicken breasts
- Salt and pepper
- ¼ cup flour
- Olive oil
- Three tablespoons butter
- Two shallots, thinly sliced
- Two pears, peeled, cored, and cut to half-inch dice
- ¾ cup chicken stock
- One lemon, juice thereof
- One teaspoon Dijon mustard
- Four teaspoons chopped fresh thyme
- Two tablespoons chopped parsley
Season the chicken breasts with salt and pepper and coat with flour. Sauté in oil and butter until golden brown on both sides and cooked through. Transfer cooked chicken to a plate, warming in oven if necessary.
Cook the shallots and pears until lightly translucent and golden. Add the chicken stock, lemon juice, mustard, and any plate drippings. Simmer until the sauce reduces by half. Add the thyme and parsley, stirring in any remaining butter until just melted.
Meanwhile, wilt the spinach.
Spoon the sauce over the chicken cutlets and serve over wilted spinach.
(This previously appeared in Karma Lapel Vol. 3, No. 2. If you'd like to receive the perzine monthly, send me The Usual.)