Chicken Cutlets with Creamy Spinach & Roasted Red Pepper Sau

• servings: 4 servings
• active time: 20 minutes
• total time: 20 minutes

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

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.

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

• Calories: 305 kcal
• Total Fat: 14 g
• Saturated Fat: 5 g
• Unsaturated Fat: 0 g
• Cholesterol: 104 mg
• Sodium: 338 mg
• Total Carbohydrate: 10 g
• Dietary Fiber: 1 g
• Total Sugars: 4 g
• Protein: 28 g