Best Chicken Paillards With Squash And Spinach Recipes

Chicken Paillards with Squash and Spinach image

Provided by Martha Stewart

Time 30m

Number Of Ingredients 9

1/2 small kabocha squash, unpeeled, seeded and cut lengthwise into 3/4-inch slices
1 small red onion, cut into wedges, root end attached
2 tablespoons extra-virgin olive oil
Kosher salt
4 skinless, boneless chicken-breast halves (4 to 5 ounces each), butterflied
Red-pepper flakes
1 tablespoon unsalted butter
16 fresh sage leaves (from about 4 sprigs)
1 cup baby spinach leaves

Steps:

Preheat oven to 425 degrees. Distribute squash and onion evenly on 2 rimmed baking sheets. Drizzle with 1 tablespoon oil, season with salt, and toss to coat. Spread in a single layer and roast until squash is tender, about 15 minutes.
Meanwhile, pound chicken to a 1/8-to-1/4-inch thickness. Season on both sides with salt and redpepper flakes. Heat a large skillet to medium-high heat. Swirl in remaining tablespoon oil, then butter. Fry sage until just crisp, about 1 minute; let drain on a paper towel.
Working in 2 batches, add chicken to pan and cook until golden and cooked through, about 1 minute on each side. Divide chicken among 4 plates and top with spinach, squash, onion, and sage.

Chicken Cutlets with Summer Squash and Feta image

Provided by Martha Stewart

Time 20m

Number Of Ingredients 10

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

Steps:

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.