Chicken Cutlets Recipe With Creamy Tuscan Sauce (30 Minutes) by Jan Mostrom
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Simple, easy and delicious is how I would describe this this chicken cutlets recipe with creamy spinach, sundried tomatoes and roasted red pepper sauce. This Italian-inspired recipe is rich without overwhelming the taste buds, and can easily be made with low-fat sour cream if you’d like to make it a bit lighter on calories. The creamy Tuscan spinach sauce is heavenly!
To make this chicken dinner you will need chicken cutlets, olive oil, fresh healthy spinach, red onion, roasted red peppers (from a jar), sundried tomatoes in oil, dry white wine or chicken broth and sour cream. The gluten-free chicken cooks up on the stovetop in about 15 minutes and is juicy, moist and so flavorful. Don't forget quick and easy!
If you want this saucy Tuscan chicken to be a bit more filling, you can place it on top of cooked rice or noodles. This chicken cutlets recipe is comfort food at its finest!
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
- 1 pound chicken cutlets
- 1 tablespoon extra virgin olive oil
- 2 cups chopped baby spinach
- 1/2 cup finely chopped red onion
- 1/2 cup roasted red peppers, thinly sliced
- 1/3 cup sundried tomato halves in oil, drained and thinly sliced
- 1/2 cup dry white wine or chicken broth
- 3/4 cup sour cream
Recipe Notes
- If you don’t have cutlets, you can cut boneless skinless chicken breasts into strips.
- You can used low-fat sour cream or whole-fat sour cream.
Here's how to make it:
- Heat the oil in a large skillet over medium-high heat. Salt and pepper the chicken cutlets and place in the pan when the oil is hot.
- Cook for 3 to 4 minutes per side. Remove and set aside.
- Add the onion, red peppers, spinach and sundried tomatoes to the pan. Cook for about a minute.
- Turn stovetop to high and add wine or chicken broth. Stir with a spatula, making sure to scrape the bits off the bottom of the pan for another 2 minutes.
- Reduce stove to medium and add any juice from the chicken and the sour cream, and a bit of salt and pepper. Stir and cook for 2 to 3 minutes before adding chicken back to the sauce in the pan.
- Serve the chicken over rice or noodles, drizzle with a bit of extra sauce, if desired, and enjoy!
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