Ingredients
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Ingredients
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1 pound Chicken cutlets
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1/4 tsp Salt, divided
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1/4 tsp Ground pepper, divided
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1/2 cup Slivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar
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1/2 cup Finely chopped shallots
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1/2 cup Dry white wine
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1/2 cup Heavy cream
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2 TBSP Chopped fresh parsley
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Website Link
Directions
Steps
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1
Done
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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. |
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2
Done
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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. |
