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Home / Recipes / Chicken

Chicken Cutlets with Creamy Spinach & Roasted Red Pepper Sauce

Chicken

Chicken Cutlets with Creamy Spinach & Roasted Red Pepper Sauce

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

Ingredients

  1. 1 pound chicken cutlets
  2. ¼ teaspoon salt, divided
  3. ¼ teaspoon ground pepper, divided
  4. 1 tablespoon extra-virgin olive oil
  5. 1 cup chopped baby spinach
  6. ½ cup finely chopped red onion
  7. ⅓ cup roasted red peppers, thinly sliced
  8. ⅓ cup sun-dried tomato halves, thinly sliced
  9. ½ cup dry white wine
  10. ¾ cup sour cream

Directions

  1. 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.
  2. 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.

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