Sunday, July 11, 2021

Chicken Cutlets with Sun-Dried Tomato Cream Sauce

The recipe is from A 20-minute meal. Gotta love it. The flavors were amazing and it was so easy!!!! Did I mention that the sauce was perfect?
20 minutes! Barely time to make the side dish (see below).

1 pound chicken cutlets 
¼ teaspoon salt, divided
¼ teaspoon 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 tablespoons chopped fresh parsley

Sprinkle chicken with 1/8 teaspoon of 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 of 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.

The side dish was RIcotta Fritters from An Italian in My Kitchen.
Another well-received dish.  I think next time I will try them with homemade ricotta and add some spice. Not that I thought they were bland, but I could use a bit of kick to this. Of course, Chris did like them made according to the recipe...
Here is the link for the recipe. There is a lot of helpful hints for this recipe on the site.

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