This chicken with sun-dried tomato cream sauce recipe is from eatingwell.com, and even tho that should mean it's 'healthy' it does have cream in it so it's a little higher in fat (18.9g) but low in calories (324 per serving). And it's delish. And quick and easy. That's a lot to ask for in a recipe hahaha. We loved this and I will def be making it again!
- 1 pound chicken cutlets
- 1/4 t. salt, divided
- 1/4 t. pepper, divided
- 1/2 cup slivered oil-packed sun-dried tomatoes, plus 1 T. oil from the jar
- 1/2 cup finely chopped shallots
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 2 T. chopped 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.
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