Though a chicken cutlet may be a chicken breast cut in half, this recipe shows how to make chicken cutlets with double the deliciousness. A jar of sun-dried tomatoes does double duty for this healthy dinner recipe. The flavorful oil they’re packed in is used to sauté the chicken, and the tomatoes go into the cream sauce.
Active: 20 mins; Total: 20 mins
1 pound chicken cutlets
¼ teaspoon salt, divided
¼ teaspoon ground pepper, divided
½ cup slivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar
½ cup finely chopped shallots
½ cup dry white wine
½ cup heavy cream
2 tablespoons chopped fresh parsley
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 degrees F, about 6 minutes total. Transfer to a plate.
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.
Pair this dish with Badiolo Chianti Riserva
The #1 selling Chianti at Table & Vine, for two reasons, it’s affordable and it tastes great! This Riserva is oak-aged for 12 months and has great depth as a result. Textbook Chianti, one taste and you’ll see why our customers return to buy this again and again.
A great dish for Chianti, this is an old-favorite in the Quinlan household, using the oil from the sundried tomatoes is really genius and gives this dish a silkiness that matches the wine perfectly. We love to serve this over rice, risotto if we are feeling fancy! Order Badiolo Chianti Riserva here.