The Dish: The Parish Café -- Sean’s simple chicken

The Chef: Sean Simmons

INGREDIENTS
2 four oz. chicken breasts (pounded very thin)
1 egg (beaten)
1 oz. flavored bread crumbs
1 oz. all purpose flour
1. oz. chopped tomato
1 large fresh lemon
1 oz. chopped parsley
1 oz. capers
3 oz. chicken stock
1 oz. salted butter
1 oz. baby spinach
1 tsp. chopped garlic
mashed potato optional

METHOD
- Take two four ounce chicken breasts and pound with a mallet until thin. If you do not have a mallet, you can use a bottle to roll the cutlet
- In a sauté pan, heat olive oil, place cutlets in the pan and brown on both sides
- Add the tomatoes, capers, garlic and fresh lemon juice (be careful of the seeds)
- Place pan in a 400 degree oven for three minutes
- Remove pan, add chopped parsley and butter
- When butter is melted, place mashed potato and uncooked spinach
- A dash of balsamic vinegar
- Take the two cutlets, place on top of spinach and add the rest of the ingredients

The Parish Cafe
361 Boylston Street
Boston, MA 02116
http://www.parishcafe.com/