Try this Chicken Cutlets with Creamy Spinach & Roasted Red Pepper Sauce recipe, or contribute your own.
Suggest a better descriptionStep 1
Sprinkle chicken with 1/8 teaspoon each salt and pepper. Heat oil in a large skillet over medium-high heat. Add the chicken and cook, turning once, until cooked through, 6 to 8 minutes. Transfer to a plate.
Step 2
Add spinach, onion, roasted red peppers and sun-dried tomatoes to the pan. Cook, stirring, for 1 minute. Increase heat to high and add wine. Cook, scraping up any browned bits, until the liquid is mostly evaporated, about 2 minutes. Reduce heat to medium and stir in sour cream, any accumulated chicken juices and the remaining 1/8 teaspoon each salt and pepper; simmer, stirring, for 2 minutes. Return the chicken to the pan and turn to coat. Serve the chicken topped with the sauce.
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Serving Size: 1 (467g) | ||
Recipe Makes: 1 | ||
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Calories: 1095 | ||
Calories from Fat: 736 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 81.8g | 109 % | |
Saturated Fat 21.4g | 107 % | |
Monounsaturated Fat 38.2g | ||
Polyunsanturated Fat 16.1g | ||
Cholesterol 340.2mg | 105 % | |
Sodium 317.8mg | 11 % | |
Potassium 857.4mg | 23 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 84.4g | 121 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1095
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