Chicken Cutlets with Spinach & Sun-Dried Tomatoes Chicken Cutlets with Spinach & Sun-Dried Tomatoes

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 15 minutes
  • Total time 35 minutes
  • Portion size 4 servings



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.

Nutritional facts PER SERVING: about

  • Iron 2 mg
  • Fibre 1 g
  • Sodium 750 mg
  • Sugars 4 g
  • Protein 43 g
  • Calories 450
  • Total fat 26 g
  • Cholesterol 165 mg
  • Saturated fat 10 g
  • Total carbohydrate 11 g
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Lunch & Dinner

Chicken Cutlets with Spinach & Sun-Dried Tomatoes