Chicken cutlets are topped with a spinach-mushroom cream sauce for a flavorful yet healthy dinner. Serve over pasta or grains to soak up the sauce.
Ingredients
1 pound chicken cutlets
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
1 tablespoon extra-virgin olive oil
3 cups sliced mushrooms
3 cups coarsely chopped spinach
½ cup heavy cream
¼ cup reduced-fat sour cream
2 tablespoons white-wine vinegar
½ teaspoon garlic powder
½ teaspoon onion powder
Directions
Sprinkle chicken with 1/4 teaspoon each salt and pepper. Heat oil in a large skillet over medium-high heat. Add the chicken and cook, turning once, until cooked through, 6 to 8 minutes total. Transfer to a plate.
Reduce heat to medium. Add mushrooms and cook, stirring, for 1 minute. Add spinach, cover and cook, stirring once, until the mushrooms are tender, 2 more minutes. Whisk heavy cream, sour cream, vinegar, garlic powder, onion powder and the remaining 1/4 teaspoon each salt and pepper together in a measuring cup. Add to the pan along with any accumulated juices from the chicken; simmer, stirring, until slightly thickened, 1 to 2 minutes. Return the chicken to the pan and turn to coat. Serve the chicken topped with the sauce.
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