Packed with flavor this healthy chicken dish will make a big splash in presentation for guests or for family. I used about 1/2 a jar of sundried tomatoes and refrigerated the remainder for another dinner.
Chicken Cutlets with Sun-Dried Tomato Cream Sauce
1 lb chicken cutlets, or slice up a breast and pound a bit
1/2 tsp Kosher salt
1/2 tsp. freshly cracked pepper
1/2 cup oil packed Sun dried tomatoes, sliced into slivers
1/2 cup chopped shallots
1/2 cup baby spinach
1/2 cup dry white wine, I used Pic Pol
1/2 cup cream
Add 1 tablespoon of the oil from the Sun dried tomatoes to the saute pan. Saute the cutlets until light brown on both sides and done in the middle. Remove to a platter and season both sides.
Add the shallots and sun dried tomatoes to the pan and cook for about one minute. Add the white wine and cook scraping up brown bits and reducing the wine for about 2 minutes. Add the spinach and stir for one minute. Add the cream and reduce the heat to medium, add 1/4 tsp salt and 1/4 tsp fresh cracked pepper, simmer for about 2 minutes. Place the chicken in the sauce, spooning the sauce over the chicken.
Garnish with additional Spinach leaves.
Serve with basmati rice. Enjoy!
