Crispy Chicken Cutlets With Pears, Shallots, And Wilted Spinach

• 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, divided
• 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
• 2 cloves garlic, thinly sliced
• 1 1/4 pounds fresh spinach, trimmed, washed, and dried

1. Place each chicken breast between 2 sheets of plastic wrap. Using a heavy skillet or mallet, pound the breasts to a thickness of 1/4-inch. Season both sides with salt and freshly ground black pepper and lightly coat with a dusting of flour.
2. 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 sautn one side until golden brown, 2 to 3 minutes. Turn the chicken breasts over and sauthe 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.
3. 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.
4. For the spinach, add the remaining 2 tablespoons of olive oil and the sliced garlic to a large saute pan. Warm the oil over high heat. When it is very hot, and before the garlic has any color, add the spinach and cook, stirring constantly, for about 2 minutes or until the spinach is bright green and slightly wilted. Season to taste with salt and freshly ground black pepper.
5. To serve, divide the spinach between four plates, placing a mound on each. Top the spinach with a chicken cutlet and spoon the shallot and pear sauce over top.

chicken breasts, salt, allpurpose, extra virgin olive oil, unsalted butter, shallots, lemon, mustard, chicken, fresh thyme, flat leaf parsley, garlic, fresh spinach

Taken from www.epicurious.com/recipes/food/views/crispy-chicken-cutlets-with-pears-shallots-and-wilted-spinach-51220240 (may not work)