Sun Dried Tomato Chicken (No Heavy Cream)
When it comes to easy weeknight dinners this sun dried tomato chicken recipe hits the spot. A creamy sauce made without heavy cream, spinach, olives, and sun dried tomatoes come together in just 30 minutes.
Servings: 6
Ingredients
- 1 1/2 pounds chicken breasts
- 1 tablespoon Italian Seasoning
- 1 1/4 teaspoons kosher salt
- 2 tablespoons extra virgin olive oil
- 3 ounces sun dried tomatoes, sliced
- 1 small yellow onion, thinly sliced
- 4 large garlic cloves, minced
- 1/3 cup white wine
- 1 3/4 cup whole milk
- 1 1/2 tablespoons cornstarch
- 2 cups baby spinach
- 1/4 cup sliced Kalamata olives
Instructions
- Make the cutlets and season the chicken: To make chicken cutlets place the chicken breast on a cutting board. Place your non-dominant hand on top of the chicken breast and in your other hand hold a sharp knife parallel to the cutting board. Slice the bread in half horizontally. Repeat with the remaining breast(s). You should have multiple chicken cutlets, all of similar thicknesses. Season the cutlets with the Italian seasoning and 3/4 teaspoon kosher salt
- Heat the skillet: Into a large skillet set over medium-high heat add the olive oil. Once the oil begins to shimmer, add the seasoned chicken cutlets. Cook for 4 to 6 minutes, per side or until the thickest part of the cutlet reaches an internal temperature of 165°F. The bottom of the skillet and the chickens should develop some nice color.
- Remove the chicken: Transfer the chicken to a clean cutting board and let it rest while you finish the recipe. To the skillet add the sun dried tomatoes, onions, garlic, white wine, and 1/2 teaspoon kosher salt. Use a wooden spoon or spatula to scrape the fond (brown bits) off the bottom of the skillet. Cook until the onions soften, about 2 to 3 minutes.
- Add the milk: Add the milk to the skillet. In the small bowl use a fork to combine the cornstarch and 3 tablespoons cold water. Once the milk simmers in the skillet, stir in the cornstarch slurry. You will see it begin to thicken immediately. If it appears too thick just add more milk a 1/4 cup at a time until you’ve reached your desired consistency.
- Add the spinach, olives and chicken: Reduce the heat to low, stir the spinach and olives into the sauce. Stir until the spinach wilts. Thinly slice the chicken and add it back to the pan to warm through. Adjust seasoning to taste
- Serve: Transfer chicken and sauce to a platter and serve.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and sun dried tomatoes used in this recipe.
Nutrition
Calories: 311.7kcal | Carbohydrates: 21.8g | Protein: 29.2g | Fat: 11.3g | Saturated Fat: 2.8g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 5.5g | Trans Fat: 0.01g | Cholesterol: 81.1mg | Sodium: 756.6mg | Potassium: 1125.8mg | Fiber: 2.9g | Sugar: 9.8g | Vitamin A: 1247.7IU | Vitamin C: 11.7mg | Calcium: 144.5mg | Iron: 2.5mg
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