Calling all busy bees and flavor enthusiasts! This recipe is a revelation, offering a mouthwatering combination of tender chicken cutlets and a vibrant sun-dried tomato cream sauce, all prepared in under 20 minutes. It’s the perfect weeknight dinner that’s both healthy and incredibly satisfying.
Imagine this: you’re after a flavorful, healthy dinner, but the clock is ticking and your energy is waning. Enter this culinary masterpiece: a symphony of tender chicken cutlets bathed in a vibrant sun-dried tomato cream sauce, all prepared in a remarkable 20 minutes.
This recipe isn’t just about convenience, it’s about unleashing a burst of flavors that will leave your taste buds singing. The sun-dried tomatoes, sun-kissed and infused with rich, savory notes, elevate the humble chicken to a new level. The creamy sauce adds a touch of luxuriousness, while the fresh parsley brings a bright, herbal counterpoint.
So, put down the takeout menus and embark on a culinary journey that’s both easy and satisfying. This recipe is the perfect answer to busy weeknights, leaving you with ample time to savor the flavors and unwind after a long day.
Get ready to transform your kitchen into a culinary haven with this quick and delightful dish.
Ingredients
- 1 pound boneless, skinless chicken cutlets (thinned slightly, about 1/2 inch thick)
- ¼ teaspoon salt, divided
- ¼ teaspoon ground black pepper, divided
- ½ cup oil-packed sun-dried tomatoes, drained (reserve 1 tablespoon of oil from the jar)
- ½ cup finely chopped shallots
- ½ cup dry white wine
- ½ cup heavy cream
- 2 tablespoons chopped fresh parsley
Instructions
- Prep the Chicken: Season the chicken cutlets with half (⅛ teaspoon each) of the salt and pepper.
- Brown the Chicken: Heat the reserved oil from the sun-dried tomatoes in a large skillet over medium heat. Once hot, add the chicken cutlets and cook for about 3 minutes per side, or until golden brown and cooked through. An instant-read thermometer inserted into the thickest part should reach 165°F. Transfer the cooked chicken to a plate.
- Build the Sauce: Add the sun-dried tomatoes and shallots to the same pan used for cooking the chicken. Sauté for 1 minute, stirring frequently, until fragrant.
- Deglaze and Simmer: Increase the heat to high and pour in the white wine. Cook, scraping up any browned bits stuck to the bottom of the pan, until the liquid has mostly reduced, about 2 minutes.
- Creamy Dreamland: Reduce the heat to medium, then stir in the heavy cream, any accumulated juices from the chicken plate, and the remaining salt and pepper. Let the sauce simmer for 2 minutes, allowing the flavors to meld.
- Reunite the Chicken and Sauce: Return the cooked chicken cutlets to the pan and gently turn them to coat them evenly with the creamy sun-dried tomato sauce.
- Serve and Enjoy: Plate the chicken and top it with the delicious sauce. Garnish with a sprinkle of fresh parsley for a touch of color and freshness.
Nutritional Information
This dish is surprisingly light, coming in at just 324 calories per serving with 19g fat, 8g carbs, and a satisfying 25g protein.
Tips
- If you don’t have sun-dried tomatoes in oil, you can use dry sun-dried tomatoes. Just rehydrate them in warm water for 10 minutes before using, and chop them finely.
- For a thicker sauce, simmer it for an additional minute or two after adding the cream.
- Serve this dish over rice, pasta, or quinoa for a complete and balanced meal.
This recipe is sure to become a weeknight staple in your household. The combination of juicy chicken, vibrant sauce, and fresh herbs creates a truly delightful and healthy culinary experience. Enjoy!
