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 ⅛ teaspoon each salt and pepper.
- Heat 1 tablespoon oil from sun-dried tomato jar in a skillet over medium heat. Cook chicken until browned and 165°F inside, about 6 minutes. Transfer to a plate.
- Add sun-dried tomatoes and shallots to skillet. Cook 1 minute.
- Increase heat to high. Deglaze with white wine, scraping browned bits, and cook 2 minutes until mostly evaporated.
- Reduce heat to medium. Stir in cream, chicken juices, and remaining salt and pepper. Simmer 2 minutes.
- Return chicken to skillet, turning to coat in sauce. Sprinkle with parsley and serve immediately.
Notes
- Swap wine with chicken broth + ½ tablespoon vinegar or lemon juice.
- Use boneless chicken thighs instead of cutlets; cook longer as needed.
- Stir in spinach, mushrooms, or kale for added veggies.
- Lighten the sauce with half-and-half instead of cream.
- Add Parmesan cheese or red pepper flakes for a richer or spicier flavor.
- Serve with pasta, rice, or crusty bread.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cutlet with sauce
- Calories: 320
- Sugar: 4g
- Sodium: 330mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 110mg
