Chicken Cutlets with Sun-dried Tomato Cream Sauce

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.

Yield:
4 servings
Category:
Chicken & Other Birds
Cuisine:
Canadian
Prep Time:
5 min
Cooking Time:
25 min
Total Time:
30 min

INGREDIENTS:

  • 500 g chicken cutlets
  • ½ teaspoon salt, divided
  • ½ teaspoon freshly ground pepper, divided
  • ½ cup slivered oil-packed sun-dried tomatoes, plus 2 tablespoons oil from the jar
  • 2 teaspoons tomato paste
  • 2 tablespoons olive oil
  • ½ cup finely chopped shallots
  • ½ cup dry white wine
  • ½ cup heavy cream
  • 2 cloves garlic, finely chopped (optional)
  • 1 14 oz can of artichoke hearts, quartered (optional)
  • 2 tablespoons chopped fresh parsley, basil, or chives

DIRECTIONS:

  1. Flatten the chicken to 1/2 inch thickness with a mallet to allow for even cooking. Season the chicken with salt and pepper. Heat the 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 155 degrees F, about 6 minutes total. Transfer to a plate.
  2. Add sun-dried tomatoes and shallots to the pan. Cook, stirring, for 1 minute. Increase heat to high and add the wine. Cook, scraping up any browned bits, until the liquid has mostly evaporated, about 2 minutes.
  3. Reduce heat to medium and stir in cream, any accumulated juices from the chicken, garlic, and another sprinkle of salt and pepper; add artichoke hearts, if using; simmer for 2 minutes. Return the chicken to the pan and turn to coat with the sauce. Simmer for 5 more minutes. Serve the chicken topped with the sauce, basil and/or parsley.

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