Chicken Cutlets with Summer Squash and Feta

Name: Chicken Cutlets with Summer Squash and Feta
Prep time: 20 min
Total time: 20 min
Ingredients: 4 chicken cutlets (about 1 ¼ 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; 1.25 cups low-sodium chicken broth; 2 medium summer squashes, cut into ½-inch rounds; 2 bunches spinach, leaves torn if large (about 12 cups); 4 ounces feta, crumbled; Crusty bread and butter, for serving

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By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Prep Time:

20 mins

Total Time:

20 mins

Servings:

4

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

Ingredients

4 chicken cutlets (about 1 ¼ 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 ¼ cups low-sodium chicken broth
2 medium summer squashes, cut into ½-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.

Bryan Gardner

Originally appeared: Martha Stewart Living, September 2016