Chicken with sun dried tomatoes, spinach over bulgur wheat

Directions:

Add the bulgur wheat and 3 cups of water to a sauce pan. Bring to boil then remove from heat, cover,  and let’s sit for 15 minutes.

Make the cutlets and season the chicken: To make chicken cutlets place the chicken breast on a cutting board. Place your non-dominant hand on top of the chicken breast and in your other hand hold a sharp knife parallel to the cutting board. Slice the bread in half horizontally. Repeat with the remaining breast(s). You should have multiple chicken cutlets, all of similar thicknesses. Season the cutlets with the Italian seasoning and 3/4 teaspoon kosher salt

Heat the skillet: Into a large skillet set over medium-high heat add the olive oil. Once the oil begins to shimmer, add the seasoned chicken cutlets. Cook for 4 to 6 minutes, per side or until the thickest part of the cutlet reaches an internal temperature of 165°F. The bottom of the skillet and the chickens should develop some nice color.

Remove the chicken: Transfer the chicken to a clean cutting board and let it rest while you finish the recipe. To the skillet add the sun dried tomatoes, onions, garlic, white wine, and 1/2 teaspoon kosher salt. Use a wooden spoon or spatula to scrape the fond (brown bits) off the bottom of the skillet. Cook until the onions soften, about 2 to 3 minutes.

Add the milk: Add the milk to the skillet. In the small bowl use a fork to combine the cornstarch and 3 tablespoons cold water. Once the milk simmers in the skillet, stir in the cornstarch slurry. You will see it begin to thicken immediately. If it appears too thick just add more milk a 1/4 cup at a time until you’ve reached your desired consistency.

Add the spinach, olives and chicken: Reduce the heat to low, stir the spinach and olives into the sauce. Stir until the spinach wilts. Thinly slice the chicken and add it back to the pan to warm through. Adjust seasoning to taste

Serve: Transfer chicken and sauce to a platter and serve over bulgur wheat. 🌾