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.
- 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
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.