Description
Tender chicken cutlets in a creamy, tangy sauce of sun-dried tomatoes and earthy spinach, finished with fresh basil. A rich, savory dish ready in 40 minutes, perfect for a crowd-pleasing main course.
Ingredients
4 boneless, skinless chicken breasts
1 cup oil-packed sun-dried tomatoes
1/3 cup sun-dried tomato oil
2 cloves garlic, minced
2 cups low-sodium chicken broth
1 cup heavy cream
2 cups baby spinach, chopped
1/4 cup grated Pecorino Romano cheese
1 tbsp fresh basil, chopped
1 tsp olive oil (if additional oil is needed)
Salt and pepper to taste
Instructions
Preheat skillet over medium heat. Add 2 tbsp sun-dried tomato oil and sear chicken until golden, 3-4 minutes per side. Set aside.
In the same pan, sauté garlic in remaining tomato oil for 30 seconds. Add sun-dried tomatoes (with oil) and chopped basil.
Pour in 1 cup chicken broth and simmer 5 minutes. Stir in heavy cream and remaining chicken broth; reduce sauce by half.
Return chicken to pan. Add spinach and cook until wilted, 2-3 minutes. Season with salt and pepper. Sprinkle with Pecorino Romano.
Notes
For non-dairy version, substitute coconut cream for heavy cream and vegan cheese.
Use red pepper flakes for a spicy twist.
Store leftovers refrigerated for up to 3 days.
- Prep Time: 15
- Cook Time: 25
- Category: dinner
- Method: Sauté/Simmer
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast with 1/2 cup sauce
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg