Description
Sun Dried Tomato Chicken features tender chicken cutlets in a creamy sauce with sun dried tomatoes, garlic, baby spinach, and fresh basil. It’s perfect for an easy weeknight dinner.
Ingredients
Scale
- 1 1/2 pounds chicken cutlets (filleted and pounded to about 1/2″ thick)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup flour (for dredging)
- 1/2 cup sun dried tomatoes (drained, cut into strips)
- 3 tablespoons sun dried tomato oil
- 5 cloves garlic (sliced)
- 1/2 cup dry white wine (sauvignon blanc, pinot grigio, chardonnay, etc)
- 1/2 cup low sodium chicken broth
- 3/4 cup heavy cream
- 8 ounces baby spinach
- 1/2 cup Pecorino Romano (grated)
- 1/4 cup basil leaves (packed, hand torn)
- Salt and pepper (to taste)
Instructions
- Season the chicken cutlets evenly with kosher salt and black pepper on both sides. Lightly dredge each cutlet in flour, then shake off the excess flour thoroughly.
- Heat a stainless steel pan over medium heat and add the reserved sun dried tomato oil. Place the floured chicken cutlets into the pan, cooking each side for about 3 minutes until golden brown. Remove and keep warm.
- Reduce heat to medium-low, add sliced garlic, and cook for about 1 minute until fragrant. Add sun dried tomatoes and sauté for 30 to 60 seconds.
- Pour in dry white wine and increase heat to high. Scrape the bottom of the pan and reduce the wine by half, about 1 to 2 minutes.
- Add low sodium chicken broth and simmer for 3 minutes.
- Stir in heavy cream, baby spinach, and grated Pecorino Romano cheese. Cook for 3 to 5 minutes until bubbling and slightly thickened.
- Return chicken cutlets to the pan, cooking for an additional 2 to 3 minutes until heated through and coated in sauce. Season with salt and pepper.
- Turn off heat and scatter hand-torn basil leaves over the dish. Serve immediately with crusty bread.
Notes
- Use your choice of dry white wine for best flavor.
- Fresh basil enhances the dish’s aroma.
- Serve warm for optimal taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 568
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 28.9 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 14.5 g
- Fiber: 2 g
- Protein: 57.5 g
- Cholesterol: 140 mg