Chicken Cutlets with Sun-Dried Tomato Cream Sauce

Indulge in the savory richness of this recipe, where chicken cutlets are elevated to a new level of deliciousness. The unique twist lies in utilizing sun-dried tomatoes and their oil, not only enhancing the flavor of the chicken but also integrating beautifully into a sumptuous cream sauce.

Total Time 20 minutes
Servings 4
Calories 324 kcal


  • 1 pound chicken cutlets
  • ¼ teaspoon salt divided
  • ¼ teaspoon ground pepper divided
  • ½ cup oil-packed sun-dried tomatoes slivered, plus 1 tablespoon oil from the jar
  • ½ cup finely chopped shallots
  • ½ cup dry white wine
  • ½ cup heavy cream
  • 2 tablespoons chopped fresh parsley


  • Season chicken cutlets with 1/8 teaspoon each of salt and pepper. In a large skillet, heat the oil from the sun-dried tomatoes over medium heat. Cook the chicken, turning once, until browned and reaches an internal temperature of 165°F, about 6 minutes in total. Transfer to a plate.
  • Add the sun-dried tomatoes and shallots to the pan, cooking for 1 minute while stirring. Increase heat to high and add the wine. Cook until most of the liquid has evaporated, about 2 minutes, scraping up any browned bits.
  • Reduce heat to medium. Stir in the cream, any accumulated chicken juices, and the remaining 1/8 teaspoon each of salt and pepper. Simmer for 2 minutes.
  • Return the chicken to the pan, coating it in the sauce. Serve the chicken topped with the sauce and garnished with parsley.



  • Large skillet

Nutrition Facts (Per Serving)

  • Calories: 324
  • Fat: 19g
  • Carbohydrates: 8g
  • Protein: 25g

Leave a Reply

Recipe Rating