Dictum cursus elit per eros morbi quis montes nostra proin lacinia. Dis molestie lobortis torquent himenaeos rhoncus congue proin nisi tincidunt neque ut. Lacus ad malesuada eros ipsum fusce. Quam vivamus aenean dictum rutrum platea.
Chicken Cutlets with Sun-Dried Tomato Cream Sauce
Though a chicken cutlet may be a chicken breast cut in half, this recipe shows how to make chicken cutlets with double the deliciousness. A jar of sun-dried tomatoes does double duty for this healthy dinner recipe. The flavorful oil they're packed in is used to sauté the chicken, and the tomatoes go into the cream sauce.
- Frying Pan
- 1 lbs Chicken cutlets
- ¼ tsp Salt, divided
- ¼ tsp 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
- ½ cup Heavy cream
- 2 tbsp Chopped fresh parsley
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 degrees 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. 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.
