Chicken Cutlets with Sun-Dried Tomato Cream Sauce

This dish explains how to quadruple the flavor of chicken cutlets, despite the fact that a chicken cutlet is simply a chicken breast cut in half. Sun-dried tomato jars serve as a nutritious supper ingredient in this dish. Chicken is sautéed in the aromatic oil that they’re packaged in, and the tomatoes are added to the cream sauce.

Active:

20 mins

Total:

20 mins

Servings:

4

Nutrition Profile:

Ingredients

Ingredient Checklist

  • 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

Instructions Checklist

  • Step 1

Sprinkle chicken with 1/8 teaspoon 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.

  • Step 2

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 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.

Nutrition Facts

Serving Size: 3 oz. chicken and 1/4 cup sauce

Per Serving:

324 calories; protein 25g; carbohydrates 8.4g; dietary fiber 1g; sugars 1.8g; fat 18.9g; saturated fat 8.4g; cholesterol 96.6mg; vitamin a in 1030IU; vitamin c 18.3mg; folate 17.3mcg; calcium 50.7mg; iron 1.6mg; magnesium 42.9mg; potassium 532.4mg; sodium 249.5mg.

Exchanges: 

3 fat, 3 lean protein, 2 vegetable

 

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