Name: Chicken Cutlets with Spinach, Artichoke hearts, Sundried Tomatoes and Mushrooms
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 boneless chicken breasts; 1 14 oz can artichoke hearts; 10 oz tender spinach; 8 oz white whole mushrooms cut into ¼ inch slices; 4 oz sundried tomatoes in olive oil cut into ¼ inch strips; 1 small yellow onion cut into a medium dice; 3 cloves garlic sliced thinly; 5 tablespoons olive oil; 2 tablespoons butter; ½ cup flour (for dredging the chicken); Salt and pepper to taste; 1 cup dry white wine; 1 cup chicken stock; Note:; This dish can be made with 3/4 cup of heavy cream and or 2 teaspoons of cornstarch diluted with ½ cup of water to thicken; The chicken can be served with a little pasta or a crusty baguette

Jump to recipe

Chicken Cutlets with Spinach, Artichoke hearts, Sundried Tomatoes and Mushrooms

Serving Size

1 chicken cutlet

Prep Time

20 minutes

Cook Time

20 minutes

Total Time

40 minutes

Notes

Ingredients

2 boneless chicken breasts
1 14 oz can artichoke hearts
10 oz tender spinach
8 oz white whole mushrooms cut into ¼ inch slices
4 oz sundried tomatoes in olive oil cut into ¼ inch strips
1 small yellow onion cut into a medium dice
3 cloves garlic sliced thinly
5 tablespoons olive oil
2 tablespoons butter
½ cup flour (for dredging the chicken)
Salt and pepper to taste
1 cup dry white wine
1 cup chicken stock
Note:
This dish can be made with 3/4 cup of heavy cream and or 2 teaspoons of cornstarch diluted with ½ cup of water to thicken
The chicken can be served with a little pasta or a crusty baguette

Instructions

Separate the chicken tender from the breast and then slice the in half lengthwise
Place the chicken between sheets of plastic wrap and then using a meat tenderizer/pounder pound the chicken into ¼ inch thick cutlets
Season both sides of the chicken with salt and pepper
Dredge both sides of the chicken in flour
Pre heat a large frying pan
Add olive oil and butter
Brown chicken in the pan at medium heat for 3 to 4 minutes on each side. Remove the chicken and set aside on a plate tented with aluminum foil
Add mushrooms and onion to the pan and cook for 8 to 10 minutes on medium heat.
Add the garlic and sauté for 2 minutes stirring constantly to avoid over cooking
Add artichokes and sundried tomatoes and cook/stirring for 5 minutes
Increase the heat to medium high and add white wine cooking for 3 to 4 minutes to allow the alcohol to reduce
Add the chicken stock, reduce the heat to medium and allow the liquid to reduce by half
Create a well in the middle of the pan and add the spinach. With tongs rotate/stir the spinach until it wilts.

https://impromptufridaynights.com/chicken-cutlets-with-spinach-artichoke-hearts-sundried-tomatoes-and-mushrooms/

Chicken Cutlets with Spinach, Artichoke hearts, Sundried Tomatoes and Mushrooms