Page 8 - Leisure Living

Pears Take Center Plate With One-Pan Meals
Continued from page 7
Place each chicken breast between 2 sheets of plastic wrap. Using a heavy skillet, pound the breasts to 1⁄4-inch thickness. Season both sides with salt and pepper and lightly coat with flour.
Place 1 tablespoon each of olive oil and but- ter in a large skillet over medium-high heat.
When the butter begins to foam, add two of the chicken breasts and sauté on one side until golden brown, 2 to 3 minutes. Turn and sauté until cooked through, 2 to 3 minutes. Transfer the chicken to a plate and repeat with 1 table- spoon each of olive oil and butter and remain- ing chicken breasts.
Add the shallots and pears to the pan and cook over medium-high heat until lightly translucent and golden, about 3 minutes. Add the chicken stock, lemon juice, mustard 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 reduc- es by half, about 4 minutes. Add the chopped thyme and parsley and stir in the remaining ta- blespoon of butter until just melted.
Spoon sauce over chicken cutlets and serve over wilted spinach.
Yield: Makes 4 servings.
For recipe inspiration and more, visit www.
usapears.org and follow USA Pears on Face- book and Twitter.
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8 |LeisureLiving July 2015
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