New This Month

Under 30 Minutes

Chicken Cutlets with Summer Squash and Feta


Chicken cutlets cook in a matter of minutes, and dredging them in flour helps form a luscious pan gravy.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Bryan Gardner

Source: Martha Stewart Living, September 2016


  • 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


  1. 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.

  2. 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.

Reviews Add a comment

  • MS12541647
    19 JAN, 2017
    This is a great recipe! The caper sauce really makes it, and the cooking of the summer squash in the same pan afterwards gives it great flavor!