Chicken Cutlets with Creamy Spinach and Roasted Red Pepper Sauce

Ingredients

• 1 pound chicken cutlets
• 1/4 teaspoon salt, divided
• 1/4 teaspoon ground pepper, divided
• 1 tablespoon extra-virgin olive oil
• 1 cup chopped baby spinach
• 1/2 cup finely chopped red onion
• 1/3 cup roasted red peppers, thinly sliced
• 1/3 cup sun-dried tomato halves, thinly sliced
• 1/2 cup dry white wine
• 3/4 cup sour cream

Instructions

1. Sprinkle chicken with 1/8 teaspoon each salt and pepper. Heat oil in a large skillet over medium-high heat. Add thechicken and cook, turning once, until cooked through, 6 to 8 minutes. Transfer to a plate.
2. Add spinach, onion, roasted red peppers and sun-dried tomatoes to the pan. Cook, stirring, for 1 minute. Increase heatto 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 sour cream, any accumulated chicken juices and the remaining 1/8 teaspoon each saltand pepper; simmer, stirring, for 2 minutes. Return the chicken to the pan and turn to coat. Serve the chicken toppedwith the sauce.