Rating: 4 stars
17 Ratings
  • 5 star values: 11
  • 4 star values: 1
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1

Chicken cutlets cook quickly and are highlighted with a creamy sauce made with tomatoes, zucchini and Italian seasoning. This recipe is sure to become a new weeknight favorite the whole family will love. Serve it with whole-wheat pasta or rice to make it a meal.

Source: EatingWell.com, July 2020

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Read the full recipe after the video.

Recipe Summary

active:
20 mins
total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle chicken with 1/8 teaspoon each salt and pepper. Heat 1 tablespoon oil in a large skillet over medium heat. Add the chicken and cook, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165 degrees F. Transfer to a plate.

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  • Add the remaining 1 tablespoon oil, zucchini and onion to the pan. Cook, stirring, until starting to soften, about 2 minutes. Increase heat to medium-high and add wine. Cook, scraping up any browned bits, until the liquid has mostly evaporated, about 2 minutes. Add tomatoes, cream cheese, Italian seasoning, garlic powder and the remaining 1/8 teaspoon each salt and pepper. Bring to a simmer and cook, stirring to melt the cream cheese, for 5 minutes. Return the chicken to the pan and turn to coat with the sauce. Serve topped with basil.

Nutrition Facts

1 cutlet & 1/3 cup sauce
301 calories; protein 27.4g; carbohydrates 8.9g; dietary fiber 1.8g; sugars 5.4g; fat 14.8g; saturated fat 4.5g; cholesterol 97.1mg; vitamin a iu 693IU; vitamin c 23.9mg; folate 29.3mcg; calcium 57.8mg; iron 1.2mg; magnesium 49mg; potassium 748.6mg; sodium 251.9mg.
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