The recipe is from EatingWell.com. 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).
Ingredient-
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
Method-
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.
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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