Sun-Dried Tomato Chicken Cutlets
Walnut-Feta Spinach Salad
Ingredients
- 2 lb chicken cutlets (see Note)
- ½ tsp salt
- ¼ tsp pepper
- ¼ cup butter, divided
- 1 (3.5-oz) pkg thinly sliced sun-dried tomatoes
- 4 cloves garlic, minced
- ½ cup white wine (or use chicken broth)
- ¼ cup low-sodium chicken broth
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. Remove from pan.
- Cook tomatoes and garlic in pan 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. Stir in 2 Tbsp butter until melted. Serve sauce over chicken.
Side Dish Ingredients
- ⅓ cup chopped walnuts
- 1 red bell pepper, chopped
- ½ cup crumbled feta cheese
- 2 Tbsp extra virgin olive oil
- 1 Tbsp balsamic vinegar
- ¼ tsp pepper
- 1 (5-oz) pkg baby spinach
Side Dish Instructions
- Toast nuts in a small skillet over medium heat 2 to 3 minutes or until fragrant. Toss nuts with remaining ingredients in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
302
|
132
|
434
|
| Fat (g) | 12 | 12 | 24 |
| Sat. Fat (g) | 6 | 3 | 9 |
| Protein (g) | 37 | 4 | 41 |
| Carb (g) | 10 | 4 | 14 |
| Fiber (g) | 2 | 1 | 3 |
| Sodium (mg) | 344 | 134 | 478 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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