Chicken Cutlets with Sun-Dried Tomatoes
Chicken Cutlets with Sun-Dried Tomatoes
The original recipe came from Eating Well Magazine and is by far my favorite Skillet Meal. I love making this because it is so easy and the flavor from the sun-dried tomatoes is outstanding!
Ingredients
- Chicken breast cutlets 1 lb
- Salt, divided 1⁄4 tsp
- Ground pepper, divided 1⁄2 tsp
- Slivered oil-packed sun-dried tomatoes, plus 1 Tbsp oil from jar 1⁄2 cup
- Finely chopped shallots or sweet onions 1⁄2 cup
- Minced garlic 1 tsp
- Fresh, sliced white mushrooms (optional) 1 cup
- Dry white wine 1⁄2 cup
- Half and half 1⁄2 cup
- Fresh chopped parsley (or 2 tsp dried parsley) 2 Tbsp
Prep Time
40 minutes (20 minutes active)
Servings
4
Nutrition Facts
Per Serving (4): 239 calories; 11 g total fat; 4 g saturated fat; 9 g carbohydrates; 28 g protein; 2 g fiber; 10 mg cholesterol; 247 mg sodium; 63 mg calcium; potassium 676 mg
Directions
- Sprinkle chicken with 1/8 tsp salt and 1⁄4 tsp black pepper.
- Heat 1 Tbsp oil from the jar of sun-dried tomatoes in a large skillet over medium heat. Add chicken and cook turning once, until browned about 6-8 minutes. Transfer to a plate.
- Add the sun-dried tomatoes, shallots, minced garlic, and mushrooms to the pan. Cook while stirring for 2-3 minutes.
- Increase the heat to high and add wine. Cook scraping up any browned bits, until the liquid is mostly evaporated, about 2 minutes. Reduce the temperature to medium heat and stir in the half and half and remaining 1⁄4 tsp pepper and 1/8 tsp salt; simmer for about 2 minutes.
- Return chicken to the pan and turn to coat with the sauce. Top with chopped fresh or dried parsley.
Cook's notes
For a very easy weeknight meal, serve with brown minute rice and your favorite microwavable frozen vegetable.