Chicken cutlet with tomato sauce
This flavor-packed dish makes the most of a jar of sun-dried tomatoes by using both the rich oil and the tangy tomatoes themselves. Quick enough for a weeknight, but elegant enough for date night—no wonder it’s nicknamed Marry Me Chicken!
Ingredients
1 pound chicken cutlets
¼ teaspoon salt, divided
¼ teaspoon ground black pepper, divided
½ cup oil-packed sun-dried tomatoes, slivered
1 tablespoon oil from the sun-dried tomato jar
½ cup finely chopped shallots
½ cup dry white wine
½ cup heavy cream
2 tablespoons chopped fresh parsley
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Instructions
Step 1: Cook the Chicken
Season the chicken cutlets with â…› teaspoon each of salt and pepper.
Heat 1 tablespoon of the sun-dried tomato oil in a large skillet over medium heat.
Add the chicken and cook, flipping once, until browned and cooked through—about 6 minutes total, or until a thermometer reads 165°F.
Transfer the chicken to a plate and set aside.
Step 2: Make the Sauce
Add the sun-dried tomatoes and shallots to the skillet. Sauté for about 1 minute.
Increase heat to high, pour in the white wine, and scrape up any browned bits from the pan. Let the wine reduce for about 2 minutes until mostly evaporated.
Reduce heat to medium. Stir in the cream, remaining â…› teaspoon each of salt and pepper, and any juices that have accumulated from the chicken.
Step 3: Finish and Serve
Simmer the sauce for 2 minutes, then return the chicken to the skillet, turning it to coat in the sauce.
Serve warm, topped with the creamy tomato sauce and a sprinkle of chopped parsley.
- Pro Tip
For extra depth of flavor, stir in a clove of minced garlic or a pinch of crushed red pepper flakes with the shallots. And if you’re avoiding wine, a splash of low-sodium chicken broth with a squeeze of lemon juice makes a great substitute!
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