Pairing the unique sweetness of healthy, fresh pears with savory proteins like pork or chicken makes for a satisfying supper that can be made in a snap. “Pears are a perfect pick for weeknight dinners,” says Ellie Krieger, author of “Weeknight Wonders: Delicious Healthy Dinners in 30 Minutes or Less.” Krieger says, “The distinctive flavor of pears goes well in savory main dishes that are simple to make and that will be enjoyed by the whole family.”
Crispy Chicken Cutlets with Pears, Shallots and Wilted Spinach
Makes 4 servings
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 large 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
Place each chicken breast between 2 sheets of plastic wrap. Using heavy skillet or mallet, pound breasts to 1/4-inch thickness. Season both sides with salt and freshly ground black pepper and lightly coat with dusting of flour.
Place 1 tablespoon each of olive oil and butter in large skillet over medium high heat. When butter begins to foam, add two chicken breasts and sauté one side until golden brown, 2 to 3 minutes. Turn chicken breasts over and sauté 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 butter and other 2 chicken breasts.
Add shallots and pears to pan and cook over medium-high heat until lightly translucent and golden, about 3 minutes. Add lemon juice, mustard, chicken stock and any juices on plate and deglaze pan, scraping to loosen any brown bits on bottom with wooden spoon. Simmer until sauce reduces by half, about 4 minutes. Add chopped thyme and parsley, and gradually stir in remaining butter until just melted.
For spinach, add remaining olive oil and sliced garlic to large sauté pan. Warm the oil over high heat. When very hot, and before garlic has color, add 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.
For more great recipe ideas, visit www.usapears.org.
