Chicken cutlets cook quickly and are highlighted with a creamy sauce made with tomatoes, zucchini and Italian seasoning.
This recipe is sure to become a new weeknight favorite the whole family will love.
Serve it with whole-wheat pasta or rice to make it a meal.
Jason Donnelly
Heat 1 tablespoon oil in a large skillet over medium heat.
Add the remaining 1 tablespoon oil, zucchini and onion to the pan.
Cook, stirring, until starting to soften, about 2 minutes.
Increase heat to medium-high and add wine.
Cook, scraping up any browned bits, until the liquid has mostly evaporated, about 2 minutes.
Bring to a simmer and cook, stirring to melt the cream cheese, for 5 minutes.
Return the chicken to the pan and turn to coat with the sauce.
Serve topped with basil.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
