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 tablespoons olive oil
- 1 yellow onion, thinly sliced
- ½ cup dry white wine
- ½ cup light or heavy cream
- 2 cloves garlic, finely chopped
- 1 ½ cups baby spinach leaves
- 1/4 cup pitted Kalamata Olives
- 2 tablespoons chopped fresh parsley, basil, or chives
DIRECTIONS:
- 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.
- Add sun-dried tomatoes, garlic and sliced onion to the pan. Cook, stirring, for 2 minutes. Increase heat to high and add the 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, garlic, and another sprinkle of salt and pepper; add the spinach leaves; simmer until wilted, about 2 minutes. Return the chicken to the pan and turn to coat with the sauce. Simmer until the chicken has warmed up to 160 degrees F.
- Serve the chicken topped with the sauce, basil and/or parsley.
This recipe can be found online at: lemonzest.ca/Home/Recipes/9478