Golden Chicken Cutlets with a Rich Sun-Dried Tomato Cream Sauce

Summary:

Indulge in this rich and flavorful Chicken Cutlets with Sun-Dried Tomato Cream Sauce! Juicy chicken is seared to perfection, then coated in a luscious, creamy sun-dried tomato sauce with a hint of white wine. Quick, easy, and packed with bold flavors—this dish is perfect for any occasion! 🍽️✨

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Lovely Recipes

Golden Chicken Cutlets

While a chicken cutlet is simply a halved chicken breast, this recipe takes it to the next level of flavor. Sun-dried tomatoes play a dual role in this healthy dinner— their infused oil is used to sauté the chicken, while the tomatoes themselves add richness to the creamy sauce.

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


Directions

  1. Season the chicken with 1/8 teaspoon of salt and pepper. In a large skillet over medium heat, warm the sun-dried tomato oil. Add the chicken and cook, flipping once, until golden brown and a thermometer inserted into the thickest part reads 165°F, approximately 6 minutes in total. Remove from the pan and set aside on a plate.

  2. Add the sun-dried tomatoes and shallots to the skillet, stirring for about a minute. Turn the heat to high and pour in the wine, deglazing the pan by scraping up any browned bits. Let it cook until most of the liquid evaporates, roughly 2 minutes. Lower the heat to medium, then mix in the cream, any juices released from the chicken, and the remaining 1/8 teaspoon of salt and pepper. Let it simmer for 2 minutes. Return the chicken to the pan, coating it in the creamy sauce. Serve garnished with the sauce and fresh parsley.