Creamy Tomato Olive Chicken Cutlets
Seared chicken cutlets in a creamy tomato sauce with mushrooms, Kalamata olives, spinach, and sun dried tomatoes.
Equipment
- Large skillet
- Tongs
Ingredients
Main Ingredients
- 4 chicken cutlets about 5 ounces each
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1 can crushed tomatoes 28 ounce can
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 cup sliced mushrooms
- ½ cup Kalamata olives pitted
- 2 cup fresh spinach
- ½ cup sun dried tomatoes chopped
- ½ tsp salt
Instructions
Cooking
- Sear. Season the cutlets and cook 6 minutes per side, then set aside.
- Mushrooms. Cook the mushrooms and garlic until browned.
- Sauce. Add the tomatoes and cream and simmer.
- Add. Stir in the olives, sun dried tomatoes, spinach, and Parmesan.
- Finish. Return the chicken and heat to 165 F.
Notes
Substitutions: Use chicken tenders.
Tips: Brown the mushrooms well.
Storage: Refrigerate for up to 3 days.
Nutrition is calculated per serving.