Categories: Chicken
Ingredients
- 1 lb. chicken cutlets
- 1/4 tsp salt, divided
- 1/4 tsp black pepper, divided
- 1/2 cup slivered oil-packed sun-dried tomatoes, plus 1 tbsp. oil from the jar
- 1/2 cup finely chopped shallots
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 2 tbsp. chopped fresh parsley
Directions
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Sprinkle chicken with 1/8 tsp 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 cooked through, about 6 minutes total. Transfer to a plate.
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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 tsp 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.