This Chicken Cutlets with Spinach & Sun-dried Tomatoes recipe is a quick, easy, and healthy, week night dinner that your family will love. This Chicken Cutlets with Spinach & Sun-dried Tomatoes Ready in under 35 minutes.
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 625 g chicken cutlets
- salt and pepper
- 2 tablespoons olive oil , divided
- 2 cloves garlic , minced
- 1 shallot , chopped
- 1/4 cup sun-dried tomatoes preserved in oil, drained and chopped
- 1/3 cup dry white wine
- 3 cups baby spinach
- 1 cup 18% cream
- 1/2 cup grated Parmesan cheese
In small bowl, combine paprika, garlic powder and thyme; sprinkle over chicken. Season with salt and pepper.
In large deep skillet, heat half the oil over medium-high heat; cook chicken in 2 batches, turning once, until golden on each side and no longer pink inside, about 6 minutes. Transfer to plate; set aside.
In same skillet, heat remaining oil over medium heat; cook garlic, shallot and sun-dried tomatoes, stirring, for 1 minute. Pour in wine; cook, scraping up brown bits from bottom of pan with wooden spoon, for 2 minutes. Add spinach; cook, stirring occasionally, until wilted; about 3 minutes. Add cream; cook for 2 minutes. Stir in Parmesan. Return chicken to skillet; cook until heated through, about 1 minute.
Per serving: about
Iron2 mg, Fibre1 g, Sodium750 mg, Sugars4 g, Protein43 g, Calories450, Total fat26 g, Cholesterol165 mg, Saturated fat10 g, Total carbohydrate11 g