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Chicken Cutlets with Sun Dried Tomato Cream Sauce for Two

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

Sun-dried tomatoes are used twice in this healthy dinner recipe: the oil from the jar is used to cook the chicken while the tomatoes are added to the cream sauce for a rich, flavorful dish. This recipe was adapted from our popular Chicken Cutlets with Sun-Dried Tomato Cream Sauce to serve two instead of four.

Ingredients:
  • 8 ounces chicken cutlets
  • ⅛ teaspoon salt, divided
  • ⅛ teaspoon ground pepper, divided
  • ¼ cup slivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar
  • ¼ cup finely chopped shallot
  • ¼ cup dry white wine
  • ¼ cup heavy cream
  • 1 tablespoon chopped fresh parsley
Directions:
  1. Sprinkle chicken with a pinch each salt and pepper. Heat sun-dried tomato oil in a medium 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. Transfer to a plate.
  2. Add sun-dried tomatoes and shallot 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 pinch 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.
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