Chicken Cutlets with Creamy Spinach & Roasted Red Pepper Sauce

Changes: Shallot instead of red onion, added a little heavy cream at the end.

Reason: I tasted it when it was done and it just tasted too much like sour cream, I could did the right amount so not sure why it was so overpowering. The heavy cream balanced it out a little in my opinion, and it was better.

Results: It was alright. I don't know if I'll make it again. I didn't dislike it, after the heavy cream. If I have the ingredients and I want to use them, I might make it but I don't see myself going out of my way in the future.

Disclaimer: This is just my opinion. Lots of people liked it.

Overall, the sauce was nice and tangy but I had issues in the getting the chicken cooked through. I would wonder if it would work to cook the chicken for a few minutes on each side, remove, and then let it simmer for a while in the sauce to cook through all the way without ending up with dry chicken, like I did. I made minor substitutions, we don’t keep alcohol in our home so I subbed white wine vinegar for the white wine, and I used light sour cream. All the recipes I’ve found on this site have been great though! This one in particular has a nice taste that tastes like it should be bad for you, but it isn’t! It also hugs zoodles as long as they are tossed in salt and pat dry. Give it a go!

Really good. I did add more wine and some of the pasta water. Next time will add garlic and more spinach.

I made this using boneless skinless chicken thighs and it was excellent. I added 2 cloves of minced garlic with the onion. I simmered the chicken a little longer since the pieces were thicker. Served with roasted cauliflower.

Can tinned tomatoes be used for the 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!