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Chicken Breast with Sun-dried Tomato Cream Sauce

Easy to make weeknight dinner, suitable for special occasions. Every step takes only 2-3 minutes, so have everything ready to go before you begin.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Dinner, Main Course
Cuisine: Italian
Keyword: chicken, cream sauce, sun-dried tomatoes
Servings: 4
Calories: 324kcal

Equipment

  • Large skillet (preferrably cast iron)
  • Plastic wrap

Mise en place

  • 2 ea boneless, skinless chicken breasts cut in half crosswise and pounded thin between sheets of plastic wrap
  • 1 tbsp olive oil
  • 4 oz sun-dried tomatoes packed in oil slivered
  • 1 tbsp oil from sun-dried tomatoes
  • 1/2 c shallots diced
  • 1/2 c dry white wine or chicken stock if you don't want to use wine
  • 1/2 c heavy cream or whole milk
  • salt and pepper to taste
  • 2 tbsp Italian parsley leaves no stems, chopped

Method

  • Heat olive oil and oil from sun-dried tomatoes in large cast iron skillet over medium-high heat. Season the chicken cutlets generously with salt and pepper and cook until golden brown, about 2-3 minutes per side, or until an instant read thermometer reads 165 degrees internal. Remove the cutlets to a plate and tent with aluminum foil to keep warm.
  • Reduce the heat to medium and add the sun-dried tomatoes and shallots to the skillet. Sauté 2-3 minutes until the shallots begin to soften.
  • Turn the heat up to high and add the wine to deglaze the pan, scraping up the brown bits on the bottom, about 2-3 minutes more.
  • When the wine has reduced significantly, reduce the heat to low and add the cream or milk. Stir to combine and simmer 2-3 minutes more. CAREFULLY taste the sauce and adjust seasoning as needed.
  • Plate one cutlet per person and spoon the sun-dried tomato cream sauce over the top. Garnish with some chopped Italian parsley.

Notes

Serve with sautéed or roasted veggies and some crusty bread to sop up the remaining sauce.