# What You’ll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 5.3 oz 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 oz 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 Steps:
01 - Pat chicken cutlets dry with paper towels. Season both sides evenly with salt and pepper. Lightly dredge each piece in flour, shaking off excess to ensure even coating.
02 - Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken in a single layer, working in batches if necessary. Cook 3-4 minutes per side until golden brown and cooked through. Transfer to a plate and tent loosely with foil.
03 - Reduce heat to medium. Add remaining 2 tablespoons butter to the pan. Add minced garlic and sauté for 30 seconds until fragrant. Pour in chicken broth, lemon juice, and zest, scraping up browned bits from the bottom. Stir in Dijon mustard and capers if using. Simmer 2-3 minutes until slightly reduced.
04 - Return chicken cutlets to the skillet, turning to coat evenly in the sauce. Simmer gently for 2 minutes until heated through.
05 - Heat 1 tablespoon olive oil in a separate large skillet over medium heat. Add minced garlic and cook for 30 seconds. Add fresh spinach and a pinch of salt, sautéing for 1-2 minutes just until wilted. Remove from heat.
06 - Arrange wilted spinach on individual plates. Top with chicken cutlets and spoon lemon butter sauce over the top. Garnish with fresh parsley and lemon slices.
