Chicken Cutlets, Sun Dried Tomato cream sauce paired with Kotsifali Syrah

Simply seasoned chicken cutlets are enrobed in a cream sauce that is rich yet light. Antioxidant-rich sun-dried tomatoes and fresh spinach bring a tangy earthiness to this dish that gets spicy-sweet undertones from shallots. A sprinkling of parsley at the end adds a complementary hit of fresh herbiness to round out the dish. You can top over rice if you want a more hearty dish.

Ingredients:

1 pound chicken cutlets
¼ teaspoon salt, divided
¼ teaspoon ground pepper, divided
1 teaspoon italian seasoning
½ cup slivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar
½ cup finely chopped red onion
½ cup dry white wine
½ cup heavy cream
2 tablespoons chopped fresh parsley
2 Cups fresh spinach - optional
Cooked rice - optional

Directions:
Step 1: Sprinkle chicken with 1/8 teaspoon each salt and pepper. Heat sun-dried tomato oil in a large skillet over medium heat. Add the chicken and cook, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165°F, about 6 minutes total. Transfer to a plate.

Step 2: Add sun-dried tomatoes and shallots to the pan. Cook, stirring, for 1 minute. Increase heat to high and add wine. Cook, scraping up any browned bits, until the liquid has mostly evaporated, about 2 minutes. Reduce heat to medium and stir in cream, any accumulated juices from the chicken, italian seasoning and the remaining 1/8 teaspoon each salt and pepper; simmer for 2 minutes. Return the chicken to the pan and turn to coat with the sauce. Top with fresh spinach if using and cover until spinach is wilted. Serve the chicken topped with the sauce and parsley. If using rice, top rice with chicken and sauce.

Paired with Alexakis Kotsifali Syrah from Greece
Adapted from Eating Well 2019 Magazine

Chicken Cutlets, Sun Dried Tomato cream sauce paired with Kotsifali Syrah

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