Chicken Cutlets with Sun-dried Tomato Cream Sauce | Vicki James

Okay, I’m just going to say it. If you don’t try this recipe, you are crazy. I mean it. I want everyone to make this fast, easy and insanely delicious recipe as soon as possible. You will be ecstatically happy to have this winner of a chicken dinner in your recipe repertoire. If I could, I would come to your house wielding a jar of sun-dried tomatoes and a carton of cream and chain you to your stove until you completed the recipe, just so I could see your happy face when you take your first bite. Be glad I don’t know where you live.

Without further ado, here is your new favorite meal:

Ingredients

1 pound thinly sliced chicken cutlets

1/2 cups of julienned sun-dried tomatoes(buy pre-cut)

½ cup finely chopped shallots (did you notice that this ingredient tis the only one you have to chop?)

2/3 cup dry white wine

2/3 cup heavy cream

2 tbsps. Chopped Parsley

Salt and Pepper

First, salt and pepper the chicken cutlets. Pour one tablespoon of oil from the jar of sun-dried tomatoes into a large skillet and heat over medium high heat. Once the oil is hot, add the chicken cutlets and cook for 3 to 4 minutes on each side. Once they are golden brown and cooked through, remove them from the skillet and put them on a plate.

Saute the shallots and sun-dried tomatoes for one to two minutes, or until shallots are softened. Add wine and deglaze the skillet until most of the liquid has evaporated, about 2 minutes. Make sure you scrape up all of the nice browned bits. Reduce heat to medium and add the cream, and any juices released by the chicken on the plate. Add a little more salt and pepper if you think its’s necessary. Stir for 2 minutes. Add the chicken to the pan and turn to coat in the sauce. Sprinkle with parsley.

I served the chicken over cauliflower rice and though it was a great combination. You can serve it over orzo, rice or pasta depending on your preference. The taste is simply luscious and surprisingly complex given the number of ingredients. You can proudly serve it to guests or just make it any time you want a restaurant quality dinner that you can enjoy in less than 30 minutes. It’s very low in carbs and calories, but tastes like a guilty splurge. The original recipe’s nutritional information states that it clocks in at 324 calories per serving, with a mere 8 grams of carbohydrates. I will confess that I upped the amount of wine and cream from ½ cup to 2/3 cup each, so that would add a few more calories per serving. I also made my half cup of sun-dried tomatoes a heaping half cup, nicely mounded over the top. Have I convinced you? I hope so.

Now hurry on the grocery store, okay?

Vicki James