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    Conner Family Recipes

    Chicken Cutlets with Creamy Spinach & Roasted Red Pepper Sau

    Chicken
    Creamy
    Roasted Red Pepper
    Spinach
    ​

    4 servings

    porties

    20 minutes

    actieve tijd

    20 minutes

    totale tijd
    Begin met koken

    Ingrediënten

    1 pound chicken cutlets

    ¼ teaspoon salt, divided

    ¼ teaspoon ground pepper, divided

    1 tablespoon extra-virgin olive oil

    1 cup chopped baby spinach

    ½ cup finely chopped red onion

    ⅓ cup roasted red peppers, thinly sliced

    ⅓ cup sun-dried tomato halves, thinly sliced

    ½ cup dry white wine

    ¾ cup sour cream

    Instructies

    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.

    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.

    Voedingswaarde

    Portiegrootte

    -

    Calorieën

    305 kcal

    Totale vet

    14 g

    Verzadigd vet

    5 g

    Onverzadigd vet

    0 g

    Transvet

    -

    Cholesterol

    104 mg

    Natrium

    338 mg

    Totale koolhydraten

    10 g

    Voedingsvezels

    1 g

    Totale suikers

    4 g

    Eiwit

    28 g

    4 servings

    porties

    20 minutes

    actieve tijd

    20 minutes

    totale tijd
    Begin met koken

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    Ingrediënten

    1 pound chicken cutlets

    ¼ teaspoon salt, divided

    ¼ teaspoon ground pepper, divided

    1 tablespoon extra-virgin olive oil

    1 cup chopped baby spinach

    ½ cup finely chopped red onion

    ⅓ cup roasted red peppers, thinly sliced

    ⅓ cup sun-dried tomato halves, thinly sliced

    ½ cup dry white wine

    ¾ cup sour cream

    Instructies

    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.

    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.