Prep Time 10 mins Cook Time 25 mins
Servings: 4
Ingredients
For the chicken
1 ½ pounds chicken cutlets filleted and pounded to about ⅜" thick
1 teaspoon sea salt
½ teaspoon black pepper
½ cup flour for dredging
For the sauce
½ cup sun dried tomatoes drained, cut into strips
3 tablespoons sun dried tomato oil
5 cloves garlic sliced
½ cup dry white wine sauvignon blanc, pinot grigio, chardonnay, etc
½ cup low sodium chicken broth
1 package of Crema di Parmigiano Reggiano
8 ounces baby spinach
½ cup Pecorino Romano grated
¼ 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 sun dried tomato 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 Crema di Parmigiano Reggiano and spinach 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). 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!
Buon Appetito!
Recipe Notes: