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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 saute; the chicken, and the tomatoes go into the cream sauce.
Chicken Cutlets with Sun-Dried Tomato Cream Sauce
Serves 4
Active Time: 20 minutes
Total Time: 20 minutes
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
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 F, about 6 minutes total. Transfer to a plate....