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Chicken Cutlets with Sun-Dried Tomato Cream Sauce

Print Recipe
Juicy chicken cutlets simmered in a velvety cream sauce with savory sun-dried tomatoes, shallots, and a hint of white wine. An impressive meal,ready in just 20 minutes.
Course Main Course
Cuisine Italian
Keyword Egg-Free, Gluten-Free, High-Protein, Low-Carb, Nut-Free, Soy-Free
Cook Time 20 minutes
Total Time 20 minutes
Servings 4
Calories 324

Equipment

  • Large Skillet

Ingredients

1 pound chicken cutlets

¼ teaspoon salt, divided

¼ teaspoon ground pepper, divided

½ cup slivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar

½ cup finely chopped shallots

½ cup dry white wine (or chicken stock or water)

½ cup heavy cream

2 tablespoons chopped fresh parsley

Instructions

Sprinkle chicken with 1/8 teaspoon each salt and pepper. Heat sun-dried tomato oil in a large skillet over medium heat. Add the chicken and cook, turning once, until browned and an instant- read thermometer inserted into the thickest part registers 165°F, about 6 minutes total. Transfer to a plate.

    Add sun-dried tomatoes and shallots to the pan. Cook, stirring, for 1 minute. Increase heat to high and add wine (or lioquid of choice). Cook, scraping up any browned bits, until the liquid has mostly evaporated, about 2 minutes. Reduce heat to medium and stir in cream, any accumulated juices from the chicken and the remaining 1/8 teaspoon each salt and pepper; simmer for 2 minutes. Return the chicken to the pan and turn to coat with the sauce. Serve the chicken topped with the sauce and parsley.