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Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 20 mins Servings: 4 chicken-paillard-with-squash-spinach-feta-179-exp3-d113040-1.jpg
Ingredients Ingredient Checklist 4 chicken cutlets (about 1 1/4 pounds total) Coarse salt and freshly ground pepper All-purpose flour, for dredging 3 tablespoons extra-virgin olive oil 2 tablespoons capers, plus 2 teaspoons brine 1 1/4 cups low-sodium chicken broth 2 medium summer squashes, cut into 1/2-inch rounds 2 bunches spinach, leaves torn if large (about 12 cups) 4 ounces feta, crumbled Crusty bread and butter, for serving
Gallery Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 20 mins Servings: 4 chicken-paillard-with-squash-spinach-feta-179-exp3-d113040-1.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 20 mins Servings: 4
Recipe Summary
prep: 20 mins total: 20 mins
Servings: 4
prep: 20 mins
total: 20 mins
prep:
20 mins
total:
Servings: 4
4
chicken-paillard-with-squash-spinach-feta-179-exp3-d113040-1.jpg
chicken-paillard-with-squash-spinach-feta-179-exp3-d113040-1.jpg
Ingredients
Ingredients
- 4 chicken cutlets (about 1 1/4 pounds total) Coarse salt and freshly ground pepper All-purpose flour, for dredging 3 tablespoons extra-virgin olive oil 2 tablespoons capers, plus 2 teaspoons brine 1 1/4 cups low-sodium chicken broth 2 medium summer squashes, cut into 1/2-inch rounds 2 bunches spinach, leaves torn if large (about 12 cups) 4 ounces feta, crumbled Crusty bread and butter, for serving
Directions
Season chicken with salt and pepper, then dredge in flour. Heat a large skillet over medium-high; swirl in 1 tablespoon oil. Cook chicken, flipping once, until golden brown in places and just cooked through, 4 to 5 minutes. Add capers, brine, and broth; bring to a boil, turning chicken a few times. Transfer chicken to a plate; cover to keep warm. Continue to boil sauce until reduced to 1/2 cup, 3 to 4 minutes. Transfer to a bowl; cover.
Return skillet to medium-high; swirl in remaining 2 tablespoons oil. Add squashes, season with salt and pepper, and cook, stirring occasionally, until golden brown in places, 3 to 4 minutes. Add spinach, a few handfuls at a time, and cook, stirring, until just wilted. Stir in feta; season with salt and pepper. Serve, alongside chicken topped with caper sauce, and bread and butter.
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All Reviews for Chicken Cutlets with Summer Squash and Feta
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chicken Cutlets with Summer Squash and Feta
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
