Chicken Cutlets With Sun-Dried Tomato Cream Sauce

 

This recipe is filled with bold and amazing flavor. Ingredients you probably already have on hand, this dish is to pull together in a short amount of time.

4 (3-oz.) chicken breast cutlets (about 1/2-in. thick)

¾ tsp. black pepper

1 tsp. kosher salt, divided

2 Tbsp. olive oil

⅓ cup sun-dried tomatoes (from 1[8 1/2-oz.] jar), thinly sliced

¼ cup finely chopped shallot (from 1 large [2 oz.] shallot)

½ cup dry white wine

½ cup chicken stock

½ cup heavy whipping cream

1 oz. Parmesan cheese, grated (about 1/4 cup)

½ tsp. crushed red pepper

Thinly sliced fresh basil

Sprinkle chicken evenly with black pepper and 3/4 teaspoon of the salt. Heat oil in a large skillet over medium. Working in 2 batches, cook chicken until browned and a thermometer inserted into thickest portion of meat registers 165°F, about 2 minutes per side per batch. Transfer to a plate. Do not wipe skillet clean.

Add sun-dried tomatoes and shallot to drippings in skillet. Cook over medium, stirring often, until fragrant, about 1 minute. Add wine and stock to skillet; cook, scraping bottom of skillet to loosen browned bits. Bring to a boil over medium-high; boil, stirring occasionally, until liquid has reduced by two-thirds, about 5 minutes.

Reduce heat to medium. Stir in whipping cream, Parmesan, crushed red pepper, and remaining 1/4 teaspoon salt. Return chicken and any accumulated juices on plate to skillet. Bring to a simmer over medium. Simmer over medium, stirring and swirling skillet occasionally, until sauce thickens slightly, and chicken is heated through, about 2 minutes. Garnish with basil, and serve.

A Southern Living Recipe found here

Photo Credit PHOTOGRAPHER: ALISON MIKSCH / FOOD STYLIST: MELISSA GRAY / PROP STYLIST: CHRISTINA BROCKMAN

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