Sunny Chicken Cutlets

Name: Sunny Chicken Cutlets
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 pound chicken cutlets; 1/4 teaspoon salt, divided; 1/4 teaspoon ground pepper, divided; 1/2 cup slivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar; 1/2 cup shallots, finely chopped; 1/2 cup dry white wine; 1/2 cup heavy cream; 2 tablespoons fresh parsley, roughly chopped, for garnish

Chicken Gastro-Pub Italian

Time: 20 minutes

Yield: 4 servings

About

It's gonna be a bright, sunny day when you serve up Sunny Chicken Cutlets! Doesn't matter if it is raining outside; all that matters is the sunshine gracing your taste buds with each bite! The chicken is golden and tender, its savory flavor enhanced with a creamy, bright, and flavorful white wine and sun-dried tomato sauce drizzled all over it. You'll be beaming (sun-beaming) when you realize that Sunny Chicken Cutlets only need 20 minutes to burst through the clouds and onto your plate! Hooray for the sun!

Ingredients

1 pound chicken cutlets
1/4 teaspoon salt, divided
1/4 teaspoon ground pepper, divided
1/2 cup slivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar
1/2 cup shallots, finely chopped
1/2 cup dry white wine
1/2 cup heavy cream
2 tablespoons fresh parsley, roughly chopped, for garnish

Directions

Step 1 -Season the chicken cutlets on both sides with 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper.

Step 2 -In a large skillet over medium heat, add the sun-dried tomato oil.

Step 3 -Add the chicken cutlets to the hot oil and cook, turning them once, until the cutlets are browned and they reach an internal temperature of 165 degrees F, about 6-8 minutes.

Step 4 -Transfer the cutlets to a plate.

Step 5 -In the same pan over medium heat, add the sun-dried tomatoes and the shallots and cook, while stirring, until fragrant, about 1 minute.

Step 6 -Increase the heat to high.

Step 7 -Add the wine and cook, while scraping the bottom of the pan to release the browned bits, until the liquid has mostly evaporated, about 2 minutes.

Step 8 -Reduce the heat to medium.

Step 9 -Add the heavy cream, the accumulated juices from the cutlets on the plate, the remaining salt, and the remaining pepper and stir to combine.

Step 10 -Simmer the sauce mixture until it has slightly thickened, about 2 minutes.

Step 11 -Add the cutlets to the pan and coat them with the sauce.

Step 12 -Serve topped with the sauce and garnished with the parsley.

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