top of page

Sun Dried Tomato Chicken

Writer: SimpaticoSimpatico

Prep Time 10 mins Cook Time 25 mins


Servings: 4

Ingredients

For the chicken

  • 1 ½ pounds chicken cutlets filleted and pounded to about ⅜" thick

  • 1 teaspoon sea salt


  • ½ teaspoon black pepper

  • ½ cup flour for dredging


For the sauce

  • ½ cup sun dried tomatoes drained, cut into strips


  • 3 tablespoons sun dried tomato oil

  • 5 cloves garlic sliced

  • ½ cup dry white wine sauvignon blanc, pinot grigio, chardonnay, etc


  • ½ cup low sodium chicken broth


  • 1 package of Crema di Parmigiano Reggiano


  • 8 ounces baby spinach

  • ½ cup Pecorino Romano grated

  • ¼ cup basil leaves packed, hand torn

  • salt and pepper to taste

  1. Season chicken cutlets with salt and pepper on both sides then dredge in flour and shake off the excess.

  2. Heat a stainless steel pan to medium heat then add in the sun dried tomato olive oil. Cook the chicken cutlets for 3 minutes per side or until well browned and cooked through. Work in batches if required and do not crowd the pan. Place the cooked chicken onto a plate and tent with foil.

  3. Turn the heat to medium-low and add the garlic to the pan. Cook until fragrant and golden (about 1 minute). Next, add the sun dried tomatoes, cook for 30-60 seconds more, then add the wine and turn heat to high. Using a wooden spoon, scrape the bottom of the pan to dislodge any brown bits.

  4. After 1-2 minutes and once the wine has reduced, add the chicken stock and bring to a simmer. Reduce heat to medium and cook for 3 minutes.

  5. Add the Crema di Parmigiano Reggiano and spinach and cook until the sauce begins to bubble and thicken (about 3-5 minutes).

  6. Add the chicken to the pan. Cook until the chicken is hot and the sauce thoroughly coats the chicken (about 2-3 minutes). Taste test the sauce and make final adjustments to salt and pepper.

  7. Once satisfied with the taste, turn off the heat and hand tear the basil leaves on top. Serve with crusty bread to mop up the sauce. Enjoy!

Buon Appetito!


Recipe Notes:

 
 
 

Comments


© 2023 by GOOD TO EAT. Proudly created with Wix.com

CONTACT

US

Tel: 410 745 0345

104 Railroad Ave

Saint Michaels, MD

Trattoria Simpatico Restaurant
Open Saturdays Noon to 4 PM
Sample Menu:​
Seafood Stew
Eggplant Parm 
Sausage & Peppers Hoagie
Italian Hoagie
Greens Topped with Shrimp Salad
CurrentlyIn the Main Shop
Take Home Meals

Check out upcoming Cooking Classes HERE.

​​

Call or email us with any questions:

simpatico1@verizon.net

410-745-0345

Monday-Thursday 10:00 AM - 5:00 PM

Friday-Saturday 10:00 AM - 5:30 PM    

Sunday  11:00 AM - 5:00 PM. 

Closed on Easter Sunday, Thanksgiving Day, Christmas Day & New Year Day

Outside of the above hours, appointments always available by calling Bobbi on 610-209-5409.

TELL

US

bottom of page