Chicken with Arugula and Wine is an easy recipe that turns bland chicken cutlets into something flavorful when sauteed with 5 simple ingredients, garlic, sun-dried tomatoes, capers, wine and arugula. Best of all, this recipe serves two and it’s ready in 20 minutes. Dairy-free, gluten free and made in one skillet! Perfect for a light, healthy dinner!
You can never go wrong with a package of chicken cutlets, they’re inexpensive and cook up quickly. At least, you can find a dozen recipes to make them differently each time.
When you saute chicken cutlets and combine them with sun-dried tomatoes, fresh garlic, capers, white wine and fresh arugula, you get this dish (my sister named) chicken with arugula and wine that’s big on flavor!
And for an additional side, my homemade cheesy mini biscuits Jim n’ Nick’s Copycat recipe, or our easy garlic mashed potatoes would be perfect with this recipe!
My sister Liz is the one who actually created this recipe and did it entirely on what she had in her refrigerator. When Liz creates a recipe, she’s always thinking about how she can make it healthy, low calorie and delicious.
Chicken with arugula and wine is super easy and you saute everything in ONE SKILLET!
What better way to throw a quick meal on your dinner table, especially when you come home from work and want something quick.
I bought two chicken cutlets from the butcher, rather than the packaged ones. Simply because they come already cleaned and pounded.
Keep in mind, these chicken cutlets were large pieces that I could have easily sliced each one in half and turned them into 4 pieces if I wanted to.
Easy Steps to Make Chicken with Arugula and Wine:
First, you will need to saute the chicken in a large skillet with some olive oil, sauteing on both sides until they are fully cooked.
Then, push the cutlets off to the side of the skillet, and toss in the other ingredients for this recipe, such as garlic, sun-dried tomatoes and capers. Simmer for about 1 to 2 minutes, to fragrant.
Pour in the WINE, let it simmer with the chicken and the other ingredients until it slightly reduces, then toss in the fresh arugula on top.
Stir until the arugula wilts and blends with the rest of the mixture, about 2 to 3 minutes.
Use tongs to transfer the chicken with arugula to a serving platter, or onto individual plates.
Then carefully pour the remaining juices, or wine sauce from the skillet over the chicken and serve.
It’s quick, easy and very flavorful!
Don’t skip the wine!
My sister Liz and I love to cook with wine, it just makes cooking with dishes taste better.
Bear in mind, if you have to open a chilled, good bottle of wine for this recipe, no worries! It should never go to waste!
Serve that same bottle of wine with your meal; it will make your dinner so much more enjoyable.
And if your lucky and there’s some remaining wine in the bottle, pop a wine bottle cap on it and save it in your refrigerator for future recipes.
COOK’S NOTES and TIPS!
When sauteing the chicken cutlets, it’s best to use a splatter screen over them, or cover with a lid. This will prevent the cutlets from splashing all over your stove.
These days it’s not easy to find a bag of fresh arugula that contains “only” arugula, due to a shortage. However, I was able to find a package of mixed greens, arugula with baby spinach. Either one works great with this recipe.
Be careful and don’t season the chicken cutlets with too much salt. Sun-dried tomatoes and capers will give enough sodium to this dish.
Always rinse the capers before tossing them into the skillet, they contain enough sodium along with sun-dried tomatoes to flavor this dish.
When I made this the other night, I had added 1 tablespoon of capers and realized it was too much for this amount. So I reduced the amount to 1 to 2 teaspoons instead.
Finally, always taste the dish you make before serving. And adjust and season with salt and fresh cracked pepper, to taste.
… Don’t forget to PIN this one! … thanks again!
This recipe serves two! But you can easily double it for a family.
More Tasty Chicken Dinner Ideas!