chicken cutlets with creamy spinach and roasted red pepper sauce

Quick & Easy

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.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

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.