Sun Dried Tomato Chicken

Sip & Feast

Servings

4

Prep Time

10 minutes

Cook Time

23 minutes

Cuisine

Italian

Category

Chicken

John loves sun dried tomatoes and I love anything made with cream sauce and finished with fresh spinach.  So...if you love chicken, sundried tomatoes and spinach this is a recipe for you.  Enjoy!!

Ingredients

    For the Chicken:

    • 1 1/2 pounds chicken cutlets - filleted and pounded to about 3/8" thick
    • 1 teaspoon kosher salt
    • 1/2 teaspoon black pepper
    • 1/2 cup flour - for dredging

    For the Sauce:

    • 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 ounes baby spinach
    • 1/2 cup Pecorino Romano - grated
    • 1/4 cup basil leaves - packed, hand torn
    • salt and pepper - to taste

    Directions

    1. Season chicken cutlets with salt and pepper on both sides then dredge in flour and shake off the excess.

    2. Heat a stainless steel pan to medium heat then add in the olive oil. Cook the chicken cutlets for 3 minutes per side or until well browned and cooked through. Work in batches if required and do not crowd the pan.  Place the cooked chicken onto a plate and tent with foil.

    3. Turn the heat to medium-low and add the garlic to the pan. Cook until fragrant and golden (about 1 minute). Next, add the sun dried tomatoes, cook for 30-60 seconds more, then add the wine and turn heat to high.  Using a wooden spoon, scrape the bottom of the pan to dislodge any brown bits.

    4. After 1-2 minutes and once the wine has reduced, add the chicken stock and bring to a simmer.  Reduce heat to medium and cook for 3 minutes.

    5. Add the cream, spinach, and Pecorino and cook until the sauce begins to bubble and thicken (about 3-5 minutes).

    6. Add the chicken to the pan.  Cook until the chicken is hot and the sauce thoroughly coats the chicken (about 2-3 minutes). Now is the time to taste test the sauce and make final adjustments to salt and pepper.

    7. Once satisfied with the taste, turn off the heat and hand tear the basil leaves on top. Serve with crusty bread to mop up the sauce. Enjoy!