# What you'll need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (approximately 5 ounces each), pounded to 1/2-inch thickness
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1/2 cup all-purpose flour or gluten-free flour blend for dredging
→ Spinach
05 - 14 ounces fresh baby spinach
06 - 1 tablespoon olive oil
07 - 1 clove garlic, minced
08 - Pinch of salt
→ Lemon Butter Sauce
09 - 3 tablespoons unsalted butter, divided
10 - 2 tablespoons olive oil
11 - 3 cloves garlic, minced
12 - Juice and zest of 1 large lemon
13 - 2/3 cup low-sodium chicken broth
14 - 1 teaspoon Dijon mustard (optional)
15 - 1 tablespoon capers, rinsed and drained (optional)
16 - Salt and freshly ground black pepper to taste
17 - 1 tablespoon chopped fresh parsley for garnish
18 - Lemon slices for serving (optional)
# How to make it:
01 - Pat chicken cutlets completely dry with paper towels. Season both sides generously with salt and pepper. Lightly dredge each cutlet in flour, shaking off any excess coating.
02 - Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat until butter foams. Add chicken in a single layer without crowding (cook in batches if necessary). Sear for 3-4 minutes per side until golden brown and just cooked through. Transfer to a plate and tent loosely with aluminum foil to keep warm.
03 - Reduce heat to medium. Add remaining 2 tablespoons butter to the skillet. Add minced garlic and sauté for 30 seconds until fragrant but not browned. Pour in chicken broth, lemon juice, and zest, using a wooden spoon to scrape up browned bits from the bottom. Stir in Dijon mustard and capers if using. Simmer for 2-3 minutes until slightly reduced and syrupy.
04 - Return chicken cutlets to the skillet, turning to coat thoroughly in the sauce. Simmer gently for 2 minutes until chicken is heated through.
05 - While sauce simmers, heat 1 tablespoon olive oil in a separate large skillet over medium heat. Add minced garlic and cook for 30 seconds until aromatic. Add spinach and a pinch of salt, tossing constantly. Sauté for 1-2 minutes just until leaves are wilted but still bright green. Remove from heat immediately.
06 - Arrange a bed of wilted spinach on each serving plate. Top with chicken cutlets and spoon warm lemon butter sauce generously over both. Garnish with chopped fresh parsley and lemon slices if desired.
