Chicken Cutlets with Sun-Dried Tomato Cream Sauce

Chicken Cutlets with Sun-Dried Tomato Cream Sauce

Though a chicken cutlet may be a slicker operation at first, this recipe shows how to make chicken cutlets with double deliciousness. Jar of sun-dried tomatoes is your secret ingredient to saute the chicken, and the cream sauce get into the cream sauce. Serve the chicken topped with the sauce and parsley.

Active Time: 20 mins Total Time: 20 mins Servings: 4

Ingredients

• 1 pound chicken cutlets
• 1/2 teaspoon salt, divided
• 1/2 teaspoon ground pepper, divided
• 1/2 cup slivered oil; packed sun-dried tomatoes
• 1/2 cup finely chopped shallots
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• 2 tablespoons chopped fresh parsley

Preparation

• Sprinkle the chicken with 1/2 teaspoon salt and pepper. Heat sun-dried tomato oil in a large skillet over medium-high heat. Add the chicken and cook, about 6 minutes total. Transfer to a clean cutting board and tent with foil.

• Reserve 1/4 cup reserved oil in the skillet. Add the shallots and cook; stirring occasionally, until the peppers are lightly browned and the onions are softened, about 5 minutes more. Add the cream. Cook until the sauce has slightly thickened. The broccoli is crisper and chicken is cooked through.

• Remove from heat and allow to rest for a couple of minutes then serve immediately.