Ingredients:
- 1 pound chicken cutlets
- ¼ teaspoon salt, divided
- ¼ teaspoon ground pepper, divided
- 1 tablespoon extra-virgin olive oil
- 1 cup chopped baby spinach
- ½ cup finely chopped red onion
- ⅓ cup roasted red peppers, thinly sliced
- ⅓ cup sun-dried tomato halves, thinly sliced
- ½ cup dry white wine
- ¾ cup sour cream
Directions:
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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.
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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.
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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:
- Servings Per Recipe 4
- Serving Size 1 cutlet & 1/4 cup sauce
- Calories 305
- Carbohydrate 10g
- Dietary Fiber 1g
- Total Sugars 4g
- Protein 28g
- Total Fat 14g
- Saturated Fat 5g
- Cholesterol 104mg
- Sodium 338mg