Short on Time? This Delicious Dinner Is Ready in 20 Minutes

The sun-dried tomatoes do double duty in this recipe. Blaine Moats/TNS

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

Sprinkle chicken with 1/8 teaspoon of 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.