Crispy Chicken Cutlets with Pears, Shallots, and Wilted Spinach

Ingredients

• 1 teaspoon dijon mustard 
• 0.3 cup olive oil extra virgin divided
• 2 tablespoons flat parsley coarsely chopped
• 0.3 cup flour all-purpose
• 4 teaspoons thyme sprigs fresh finely chopped ( 4 sprigs)
• 2 cloves garlic thinly sliced
• 1  juice of lemon 
• 2  pears cored peeled cut in 1/2-inch dice
• 4 servings pepper black freshly ground
• 2  shallots thinly sliced
• 4 small chicken breast boneless skinless
• 1.3 pounds pkt spinach dried fresh washed trimmed
• 3 tablespoons butter unsalted divided
• 0.8 cup vegetable stock 

Equipment

• frying pan
• plastic wrap
• wooden spoon

Directions

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 saut¿n one side until golden brown, 2 to 3 minutes. Turn the chicken breasts over and saut¿he other side until cooked through, 2 to 3 minutes.
3. 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.
4. Add the shallot and pears to the pan and cook over medium-high heat until lightly translucent and golden, about 3 minutes.
5. 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.
6. Add the chopped thyme and parsley, and gradually stir in the remaining tablespoon of butter until just melted.
7. 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.
8. 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.
9. USA Pears