Ingredients
- 1 pound boneless skinless chicken breast (made into cutlets)
- 1/4 teaspoon salt, divided
- 1/4 teaspoon pepper, divided
- 1/2 cup oil-packed sun-dried tomatoes (slivered, plus 1 tablespoon oil from the jar)
- 1/2 cup shallots, finely chopped
- 1/2 cup dry white wine
- 1/2 cup heavy whipping cream
- 2 tablespoons fresh parsley, chopped
How to Make
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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.
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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.
We hope you enjoy this recipe!
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