About
It's gonna be a bright, sunny day when you serve up Sunny Chicken Cutlets! Doesn't matter if it is raining outside; all that matters is the sunshine gracing your taste buds with each bite! The chicken is golden and tender, its savory flavor enhanced with a creamy, bright, and flavorful white wine and sun-dried tomato sauce drizzled all over it. You'll be beaming (sun-beaming) when you realize that Sunny Chicken Cutlets only need 20 minutes to burst through the clouds and onto your plate! Hooray for the sun!
Ingredients
- 1 pound 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 shallots, finely chopped
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 2 tablespoons fresh parsley, roughly chopped, for garnish
Directions
Step 1 -Season the chicken cutlets on both sides with 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper.
Step 2 -In a large skillet over medium heat, add the sun-dried tomato oil.
Step 3 -Add the chicken cutlets to the hot oil and cook, turning them once, until the cutlets are browned and they reach an internal temperature of 165 degrees F, about 6-8 minutes.
Step 4 -Transfer the cutlets to a plate.
Step 5 -In the same pan over medium heat, add the sun-dried tomatoes and the shallots and cook, while stirring, until fragrant, about 1 minute.
Step 6 -Increase the heat to high.
Step 7 -Add the wine and cook, while scraping the bottom of the pan to release the browned bits, until the liquid has mostly evaporated, about 2 minutes.
Step 8 -Reduce the heat to medium.
Step 9 -Add the heavy cream, the accumulated juices from the cutlets on the plate, the remaining salt, and the remaining pepper and stir to combine.
Step 10 -Simmer the sauce mixture until it has slightly thickened, about 2 minutes.
Step 11 -Add the cutlets to the pan and coat them with the sauce.
Step 12 -Serve topped with the sauce and garnished with the parsley.
