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

Cook Time15

Total Time20

Course: Dinner, Main Course

Cuisine: Italian

Keyword: chicken, cream sauce, sun-dried tomatoes

Servings: 4

Calories: 324kcal

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

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.

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