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Chicken Cutlets with Sun-Dried Tomato Cream Sauce

Chicken Cutlets with Sun-Dried Tomato Cream Sauce

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Chicken Cutlets with Sun-Dried Tomato Cream Sauce

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.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4 Servings
Calories 324 kcal


  • 1 Frying Pan


  • 1 lbs Chicken cutlets
  • ¼ tsp Salt, divided
  • ¼ tsp Ground pepper, divided
  • ½ cup Slivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar
  • ½ cup Finely chopped shallots
  • ½ cup Dry white wine
  • ½ cup  Heavy cream
  • 2 tbsp Chopped fresh parsley


  • 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 degrees F, about 6 minutes total. Transfer to a plate.
  • 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.





Calories: 324kcal
Keyword Chicken, Creamy, High-Protein, Low-Calorie, Low-sugar, Meat, Poultry, Sun-Dried Tomato
Tried this recipe?Let us know how it was!

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