One-Pan Sundried Tomato Cream Chicken Cutlets Recipe (30 Minutes, High Protein) by Terri Kendrick

I’ve never been a big fan of uncooked tomatoes on sandwiches or salads, but I love the sundried variety because of their subtle sweetness and the flavor they add to a variety of cooked dishes. So when I found this Southern Living recipe for chicken cutlets with sundried tomato cream, I knew I had to give it a try, amping up the Italian flavor by inserting my own secret ingredient at the very end! This is a delicious high-protein recipe that helps you get the health benefits of protein in a delicious way.

This one-pan, creamy chicken breast recipe comes together quickly and easily, but it's so flavorful and sophisticated that your family or guests will think you've been working on it all day. To make this easy, gluten-free chicken dinner you will need chicken breast cutlets, salt and black pepper, olive oil, sundried tomatoes, shallots, dry white wine, chicken stock, heavy whipping cream, Parmesan cheese, crushed red pepper flakes and pesto (aka secret ingredient!).

Serve this flavorful Italian-inspired chicken for dinner with your favorite side dishes. It's delicious over rice that will soak up the sauce.

Cuisine: American / Italian
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

• 4 chicken breast cutlets, about 1/2-inch thick
• 3/4 teaspoon black pepper (or to taste)
• 1 teaspoon salt (divided)
• 2 tablespoons olive oil
• 1/3 cup sundried tomatoes, chopped
• 1/4 cup shallot, chopped
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 1/2 cup heavy whipping cream
• 1/4 cup Parmesan cheese, grated
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons pesto

Here’s how to make it:

1. Season chicken with black pepper and 3/4 teaspoon of the salt. Heat oil in a large skillet over medium and cook the cutlets until they're lightly browned. Transfer them to a paper-towel-lined plate. Do not wipe skillet clean. (The cutlets are thin. Be sure you don't overcook.)
   
2. Add sundried tomatoes and shallots to the chicken drippings in the pan and cook for about 1 minute over medium, stirring frequently.
   
3. Increase the heat to medium-high and add the wine and chicken broth to the tomatoes and shallots, scraping the pan to loosen the browned bits. Bring the liquid to a boil for about 5 minutes, stirring occasionally, until the mixture has reduced by two-thirds. (If you don’t want to use wine, substitute extra chicken broth.)
   
4. Reduce the heat to medium and stir in the whipping cream, Parmesan cheese, crushed red pepper, remaining 1/4 teaspoon salt and the secret ingredient: pesto. Return the chicken to the pan and spoon the sauce over the cutlets.
   
5. Simmer for 2 to 3 minutes to rewarm the cutlets and allow the sauce to thicken. )For a little extra Italian flavor, add some Parmesan cheese and some strips of basil before serving.) Store any leftovers in an airtight container in the fridge and reheat in the microwave.
   

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