Another recipe popping up on year end lists with great reviews! Eating Well called this a “double delicious healthy dinner” (even with the cream). Chicken cutlets are sautéed in the oil from the sundried tomatoes, then a sauce made right in the pan with shallots, white wine, cream and sliced sun-dried tomatoes. This tasted very special for a dish ready so quickly. You create a chicken cutlet by slicing a thick breast in half horizontally. As with other Eating Well healthy recipes, I think doubling the sauce a good idea. ( And I slipped in some minced garlic with the shallots. Just can’t help myself!) Recently Eating Well published a version of this with salmon – what wouldn’t this sauce taste good with!
1 pound chicken cutlets
1/4 tsp. salt, divided
1/4 tsp. ground pepper
1/2 cup slivered oil packed sun-dried tomatoes, plus 1 Tbs. oil from the jar
1/2 cup finely chopped shallots
1/2 cup dry white wine
1/2 cup heavy cream (1/2 and /2 works)
2 Tbs. chopped fresh parsley (or basil)
Sprinkle chicken with 1/8 tsp. 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 tsp. 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. Serves 4
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