Quick-cooking chicken cutlets are a time-saving hero in this 20-minute dinner recipe. A jar of sun-dried tomatoes does double duty—the flavorful oil they’re packed in is used to sauté the chicken, and the tomatoes go into the cream sauce.
Chicken Cutlets With Sun-Dried Tomato Cream Sauce
Active Time: 20 minutes Total Time: 20 minutes
Serves 4- 8 ounces chicken cutlets
- 1/4 teaspoon salt, divided
- 1/4 teaspoon ground pepper, divided
- 1/2 cup slivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar
- 1/2 cup finely chopped shallots
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh parsley
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 of each salt and pepper; simmer for 2 minutes.
Return the chicken to the pan and turn it to coat it with the sauce. Serve the chicken topped with the sauce and parsley.
Recipe nutrition per serving: 324 Calories, Total Fat: 19 g, Saturated Fat: 8 g, Cholesterol: 97 mg, Carbohydrates: 8 g, Fiber: 1 g, Total Sugars: 2 g, Protein: 25 g, Sodium: 250 mg, Potassium: 532 mg, Iron: 2 mg, Folate: 17 mcg, Calcium: 51 mg, Vitamin A: 1030 IU, Vitamin C: 18 mg.
EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at Eatingwell.com. Copyright 2022 Meredith Corporation. Distributed by Tribune Content Agency, LLC.
