Chicken Cutlets with Spinach & Sun-dried Tomatoes

This Chicken Cutlets with Spinach & Sun-dried Tomatoes recipe is a quick, easy, and healthy, week night dinner that your family will love. This Chicken Cutlets with Spinach & Sun-dried Tomatoes Ready in under 35 minutes.


  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 625 g chicken cutlets
  • salt and pepper
  • 2 tablespoons olive oil , divided
  • 2 cloves garlic , minced
  • 1 shallot , chopped
  • 1/4 cup sun-dried tomatoes preserved in oil, drained and chopped
  • 1/3 cup dry white wine
  • 3 cups baby spinach
  • 1 cup 18% cream
  • 1/2 cup grated Parmesan cheese


In small bowl, combine paprika, garlic powder and thyme; sprinkle over chicken. Season with salt and pepper.

In large deep skillet, heat half the oil over medium-high heat; cook chicken in 2 batches, turning once, until golden on each side and no longer pink inside, about 6 minutes. Transfer to plate; set aside.

In same skillet, heat remaining oil over medium heat; cook garlic, shallot and sun-dried tomatoes, stirring, for 1 minute. Pour in wine; cook, scraping up brown bits from bottom of pan with wooden spoon, for 2 minutes. Add spinach; cook, stirring occasionally, until wilted; about 3 minutes. Add cream; cook for 2 minutes. Stir in Parmesan. Return chicken to skillet; cook until heated through, about 1 minute.


Per serving: about

Iron2 mg, Fibre1 g, Sodium750 mg, Sugars4 g, Protein43 g, Calories450, Total fat26 g, Cholesterol165 mg, Saturated fat10 g, Total carbohydrate11 g

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