February 19, 2021
Place chicken cutlets in a hot cast iron skillet with olive oil and saute on both sides, seasoned with salt and pepper.
Spinach, roasted red peppers, and sun dried tomatoes cooking in a cast iron skillet.
Add the white wine to the sauteed veggies and deglaze the pan. Then add the heavy cream and simmer until sauce is reduced.
Return the cooked chicken cutlets to the skillet and nestle it into the sun dried tomato cream sauce.
Serve chicken cutlets with sun dried tomato sauce over top of rice or cauliflower rice.