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.
Ingredients
- 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
Instructions
- 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.
Notes
Equipment
- Large skillet
Nutrition Facts (Per Serving)
- Calories: 324
- Fat: 19g
- Carbohydrates: 8g
- Protein: 25g
