Chicken Cutlets Meunière

Of course, it’s “Sole Meunière” that’s the
quintessential French luscious dish but chicken is great. 

Here it’s served with spinach and roasted potatoes.

I think the dish is rustic country and also
elegant.

Recipe: serves two

Ingredients

Chicken

2 skinless, boneless chicken breasts

¼ cup flour (wheat)

¼ cup extra virgin olive oil

2 Tbs unsalted butter

Salt to taste

a grinding of black pepper

Sauce

¼ stick unsalted butter

1/2 tsp lemon juice

1 ½ Tbsp capers, drained

1/8 tsp salt

Vegetables:

4 small boiling potatoes

1 Tbsp extra virgin olive oil

Salt to taste

a grinding of black pepper

½ Lb Spinach, thoroughly washed and large stems
removed

1 Tbsp butter

Salt to taste

Method

Potatoes:

1.    Wash the potatoes, dry them and cut them in half.

2.    In a bowl, toss the potatoes in the olive oil and add salt and
pepper

3.    Heat a cast iron or other heavy skillet on medium-low heat, add the
potatoes and cook them, turning them occasionally, until they are cooked
through, about 30 minutes.

Spinach:

1.    In a deep skillet melt the butter on medium heat, add the spinach
and cook it, stirring as needed, until it begins to wilt. This will take only
about 4-7 minutes.  Remove and hold warm.

Chicken Cutlets:

1.    Trim fat from the chicken breasts and cut them into cutlets.  Place each between waxed paper and
flattenwith a mallet to a ¼” thickness.

2.    Dredge the cutlets in the flour to very lightly coat them.  Shake off excess flour and hold them.

3.    In a large skillet heat the olive oil and butter on high heat until
it begins to shimmer.  Add the
chicken and cook until golden, about 3-4 minutes on each side (lower the heat
immediately if you see that the oil begins to smoke or burn).

4.    Remove the cutlets, place them on paper towels, dabbing gently to remove excess oil
and hold them warm.

5.    Arrange the vegetables and the cutlets as shown on warm plates.

6.    Now the Sauce.  It’s fun to
see this butter transformation!!   In a
skillet heat the butter on medium heat.
Add the salt.  Watch very carefully and when you see the butter begin to brown, (there’s
only a few seconds between the butter being brown and being BURNED) immediately
remove it from the fire. Add the lemon and capers and swirl the pan joyfully!  It will bubble and foam lusciously.  Pour it over the cutlets and serve
immediately. 

This is
rich, rustic food that makes you break into a genuine smile.  I’m getting hungry!