4 (6-ounce) The Best Dressed Chicken Boneless Breast, pounded 1/2-inch thick
¼ cup all-purpose flour
Kosher salt and black pepper
¼ cup canola oil
2 tablespoons curry powder
1 (15-ounce) can chickpeas, rinsed
1 (15-ounce) can chickpeas, rinsed
1 tablespoon fresh lime juice, plus wedges for serving
4 ounces baby spinach (about 4 packed cups)
Chopped fresh cilantro (optional
Instructions
Place flour on a plate. Season chicken with salt and pepper, then lightly dredge in flour until coated.
In a large non-stick skillet, heat 1 tablespoon oil over medium heat. Add 2 chicken cutlets and cook until golden and cooked through, about 3 minutes per side. Transfer to plates. Repeat with 1 tablespoon oil and remaining cutlets, transferring cutlets to plates.
Add butter, lime juice and spinach and stir just until spinach starts to wilt, about 30 seconds.
Spoon chickpea mixture over chicken and top with cilantro, if using. Serve with lime wedges.