Pasta La Vista, Chicken

Pan-Seared Chicken Cutlets with Creamy Sun-Dried Tomato and Spinach Sauce over Penne

35 minutes
Serves 4
DinnerItalian
Herb's take

This Italian-American classic gets a scientific upgrade: quick-seared chicken, a sauce built on fond, and a finish of just-wilted spinach. By the end, you'll know why acid and cream can be best friends , and how to wield both.

Ingredients

Yield
4

Instructions

  1. 01
    Bring a large pot of salted water to a boil and cook penne until al dente according to package directions. Drain, reserving 1/2 cup pasta water.
  2. 02
    Slice chicken breasts horizontally to make thin cutlets. Pat dry, then season both sides with salt and pepper.
  3. 03
    Heat olive oil in a large skillet over medium-high heat. Add chicken cutlets in a single layer and sear 3–4 minutes per side until golden and cooked through. Transfer to a plate and cover loosely with foil.
  4. 04
    Reduce heat to medium. Add butter to the same skillet. When melted, stir in garlic, sun-dried tomatoes, and red pepper flakes. Sauté 1–2 minutes until fragrant.
  5. 05
    Pour in chicken broth and scrape up any browned bits from the bottom of the pan.
  6. 06
    Stir in heavy cream and bring to a gentle simmer. Cook 2–3 minutes until slightly thickened.
  7. 07
    Add spinach by handfuls, stirring until wilted.
  8. 08
    Reduce heat to low and whisk in Parmesan until melted and smooth.
  9. 09
    Slice rested chicken into strips and return to the skillet. Toss to coat in sauce.
  10. 10
    Add drained pasta to the skillet and toss everything together, adding reserved pasta water as needed to achieve a silky sauce.
  11. 11
    Remove from heat and stir in lemon juice.
  12. 12
    Divide among plates and serve hot, with extra Parmesan if desired.

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