February 09, 2022
Rated 5 stars by 1 users
Sip & Feast
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!!
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
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
Season chicken cutlets with salt and pepper on both sides then dredge in flour and shake off the excess.
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.
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.
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.
Add the cream, spinach, and Pecorino and cook until the sauce begins to bubble and thicken (about 3-5 minutes).
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.
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!
* Boneless skinless chicken thighs can be substituted. You will need to cook them longer (about 5-7 minutes per side) than thin-sliced cutlets.
* Use either store-bought thin chicken cutlets or fillet and pound them out to about 3/8" thick. A thinly pounded cutlet will allow even cooking and will only take a few minutes per side to cook.
* Sun dried tomatoes are sold dry or in jars packed in oil Either can be used, but the oiled-packed ones tend to have more flavor plus the oil can be used for searing the chicken.
* Parmigiano Reggiano can be subbed for the Pecorion Romano.
* Leftovers can be saved for up to 3 days and can be reheated in the microwave or on a stovetop over medium heat.
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