Chicken Cutlets with Creamy Spinach & Roasted Red Pepper Sauce

5 Ratings
  • 5 4
  • 4 0
  • 3 1
  • 2 0
  • 1 0

Serve these saucy, ultra-quick chicken cutlets over your favorite pasta. This easy dinner recipe is sure to become a new weeknight favorite.

Carolyn Casner
EatingWell.com, January 2020

Gallery

Recipe Summary test

active:
20 mins
total:
20 mins
Servings:
4

Nutrition Profile:

Nutrition Info
Advertisement

Ingredients

Directions

  • Sprinkle chicken with 1/8 teaspoon each salt and pepper. Heat oil in a large skillet over medium-high heat. Add the chicken and cook, turning once, until cooked through, 6 to 8 minutes. Transfer to a plate.

    Advertisement

  • Add spinach, onion, roasted red peppers and sun-dried tomatoes to the pan. Cook, stirring, for 1 minute. Increase heat to high and add wine. Cook, scraping up any browned bits, until the liquid is mostly evaporated, about 2 minutes. Reduce heat to medium and stir in sour cream, any accumulated chicken juices and the remaining 1/8 teaspoon each salt and pepper; simmer, stirring, for 2 minutes. Return the chicken to the pan and turn to coat. Serve the chicken topped with the sauce.

Nutrition Facts

Serving Size:
1 cutlet & 1/4 cup sauce
Per Serving:
305 calories; protein 28.2g; carbohydrates 10.3g; dietary fiber 1.3g; sugars 4.1g; fat 13.5g; saturated fat 4.8g; cholesterol 104mg; vitamin a iu 1439.8IU; vitamin c 8.6mg; folate 19.5mcg; calcium 74.1mg; iron 1.6mg; magnesium 59.3mg; potassium 630mg; sodium 338.3mg; thiamin 0.2mg.
Advertisement
© Copyright 2022 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 01/20/2022