Chicken Cutlets with Creamy Spinach & Roasted Red Pepper Sauce

Served this with pasta shells. Was soooo good. I listened to other reviewers and doubled the sauce, I also boiled my pasta in chicken stock and added some of the stock to the sauce to make it a bit more runny, just how I like it. The white wine gives the vegetables a nice tang. I also didn't measure anything but the sauce ingredients, turned out amazing. Its a keeper.

Made exactly as directed and this was awesome. I’d add extra sauce next time around. We served over red lentil pasta, which is amazing, but not good cold the next day! Reheated the whole meal and it was perfect.

Not sure if measurements for the sauce needed to be increased or adjusted, but my sauce never formed. Kept adding wine and more sour cream but the dish came out dry for me :-( Served over penne pasta. Tasty though.

Family loved this. I was told I needed to triple the recipe next time so we could have leftovers. My son was disappointed we didn’t have any leftovers for his lunch the next day. I served if with brown rice and a nice garden salad.

Easy and yummy! Didn't use the roasted red peppers because I didn't have any. And I used vidalia onion because I didn't have the red onion. I used 1.5 lb cutlets (4 medium size cutlets). Definitely plan to make again- maybe with all of the ingredients next time. :)

I sliced up the chicken and served it over whole-wheat angle hair pasta. Delicious!