Chicken Cutlets With Summer Squash and Feta
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
Instructions
Chicken Cutlets With Summer Squash and Feta serves 4 original recipe by Martha Stewart.
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