20-Minute Chicken Cutlets & Zucchini Noodles with Creamy Tomato Sauce

Ingredients

1 pound chicken cutlets
¼ teaspoon salt, divided
¼ teaspoon ground pepper, divided
1 tablespoon extra-virgin olive oil
½ cup finely chopped red onion
½ cup dry white wine
½ cup heavy cream
1 medium plum tomato, chopped
2 (10 ounce) packages zucchini noodles

Directions

Step 1

Sprinkle chicken with 1/8 teaspoon each salt and pepper. Heat oil in a large skillet over medium-high heat. Add the chicken and cook, turning once, until browned and cooked through, about 6 minutes. Transfer to a plate.
Step 2

Add onion to the pan. Cook, stirring, for 1 minute. Increase heat to high and add wine. Cook, scraping up any browned bits, until the liquid is mostly evaporated, about 2 minutes. Reduce heat to medium and stir in cream, any accumulated juices from the chicken and the remaining 1/8 teaspoon each salt and pepper; simmer for 2 minutes. Stir in tomatoes, then return the chicken to the pan. Turn to coat. Divide the chicken and sauce between 4 plates.
Step 3

Add zucchini noodles to the skillet over medium-high heat. Cook, stirring, until softened and heated through, 2 to 3 minutes. Serve with the chicken.

Nutrition Facts

Serving Size: 1 Cutlet, 1/4 Cup Sauce & 1 1/2 Cups Zucchini Noodles

Per Serving:

331 calories; protein 28.6g; carbohydrates 8.1g; dietary fiber 2.4g; sugars 4.4g; fat 17.3g; saturated fat 8g; cholesterol 116.7mg; vitamin a iu 732.3IU; vitamin c 5.9mg; folate 20.1mcg; calcium 61.5mg; iron 0.7mg; magnesium 42.4mg; potassium 905.5mg; sodium 208.4mg; thiamin 0.1mg.