Sundried Tomato Cream Chicken Cutlet Recipe: One Pan, 30 Minutes 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 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.
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Cuisine: American
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 stock
- 1/2 cup heavy whipping cream
- 1/4 cup Parmesan cheese, grated
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons pesto
Helpful Products
- Meat Mallet
- Tongs
- Cutting Board
- Chef Knife
- Measuring Cups
- Measuring Spoons
- Skillet
- Salt and Pepper
- Grater
- Pepper Grinder
Recipe Notes
- The cutlets are thin. Be sure you don't overcook.
- f you don’t want to use wine, substitute extra chicken stock.
- For a little extra Italian flavor, add some Parmesan cheese and some strips of basil before serving.
- Can be served over rice or alone.
Here’s how to make it:
- 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.
- Add sundried tomatoes and shallots to the chicken drippings in the pan and cook for about 1 minute over medium, stirring frequently.
- Increase the heat to medium-high and add the wine and chicken stock 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.
- 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.
- Simmer for 2 to 3 minutes to rewarm the cutlets and allow the sauce to thicken.
Nutrition Facts Per Serving
Calories: 403
Total Fat: 23.2g
Saturated Fat: 7.3g
Cholesterol: 111mg
Sodium: 370mg
Total Carbohydrate: 15.1g
Dietary Fiber: 5.2g
Total Sugars: 4.7g
Protein: 35.9g
Vitamin D: 7mcg
Calcium: 199mg
Iron: 5mg
Potassium: 981mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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