Chicken Cutlets With Sun-Dried Tomato Cream Sauce
Recipe: #33559
October 19, 2019
Categories: Chicken, Gluten-Free, Low Carbohydrate, No Eggs, Wine, Heavy Cream, Boneless Pieces, Chicken Dinner, more
"This is out of the November 2019 Eatingwell magazine...a jar of sun-dried tomatoes does double duty here: the flavorful oil they're packed in is used to saute the chicken, and the tomatoes go into the cream sauce..."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (181.1 g)
- Calories 255.2
- Total Fat - 9.7 g
- Saturated Fat - 4.6 g
- Cholesterol - 116.9 mg
- Sodium - 240.4 mg
- Total Carbohydrate - 2.9 g
- Dietary Fiber - 0.6 g
- Sugars - 1.2 g
- Protein - 36 g
- Calcium - 37.1 mg
- Iron - 1.6 mg
- Vitamin C - 6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
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°F, about 6 minutes total. Transfer to a plate.
Step 2
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.
Tips
No special items needed.
2 Reviews
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