Chicken Cutlets with Sun-Dried Tomato Sauce
This chicken cutlets with sun-dried tomato sauce recipe is a delicious and quick option for busy weeknights. Featuring tender chicken cutlets topped with a creamy, flavorful sun-dried tomato sauce, it's a healthy and satisfying meal ready in under 20 minutes.
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
- 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. 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.