Garlic Butter Tuscan Chicken
Parmesan-Roasted Fingerling Potatoes
Ingredients
- 2 lb chicken cutlets
- ½ tsp kosher salt
- ½ tsp pepper
- 3 Tbsp butter, divided
- 1 (3.5-oz) pkg thinly sliced sun-dried tomatoes
- 2 Tbsp bottled minced garlic
- 1 cup dry white wine (or use low-sodium chicken broth)
- ½ cup low-sodium chicken broth
- 1 (5-oz) pkg baby spinach
- ½ cup shredded Parmesan cheese
Instructions
- Sprinkle chicken with salt and pepper. Melt 2 Tbsp butter in a large skillet over medium-high heat; add chicken, and cook 2 minutes per side or until browned and done. Remove from pan.
- Add tomatoes and garlic to pan; cook 1 minute, stirring constantly. Add wine; bring to a boil. Cook 2 to 3 minutes or until reduced by half. Add broth; simmer 2 to 3 minutes.
- Gradually add spinach, stirring until wilted. Sprinkle with cheese; cook 1 to 2 minutes or until melted. Stir in 1 Tbsp butter until melted.
- Serve sauce over chicken. Sprinkle with additional pepper, if desired.
Side Dish Ingredients
- 1 (24-oz) bag fingerling potatoes
- 3 Tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp pepper
- ½ cup shredded Parmesan cheese
- 1 Tbsp fresh lemon juice
- ½ tsp grated lemon rind
Side Dish Instructions
- Preheat oven to 425°F. Place a large rimmed baking sheet in oven while preheating.
- Toss together potatoes, oil, salt and pepper in a bowl. Arrange in a single layer on prepared pan. Bake 20 minutes or until crisp.
- Transfer potatoes to a bowl. Add cheese, lemon juice and rind; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
385
|
175
|
560
|
| Fat (g) | 19 | 9 | 28 |
| Sat. Fat (g) | 6 | 2 | 8 |
| Protein (g) | 39 | 5 | 44 |
| Carb (g) | 8 | 20 | 28 |
| Fiber (g) | 2 | 3 | 5 |
| Sodium (mg) | 470 | 280 | 750 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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