Samsung Food
Log in
Use App
Log in
Raelyn Henson
By Raelyn Henson

Sun-dried Tomato Chicken Cutlets

This serves as a delicious, one pan meal that is also budget friendly! It’s great for an easy weeknight meal, filled with protein from the chicken and packed with bursting flavor.
Updated at: Thu, 17 Aug 2023 07:32:18 GMT

Nutrition balance score

Unbalanced
Glycemic Index
35
Low
Glycemic Load
2
Low

Nutrition per serving

Calories301.1 kcal (15%)
Total Fat15.7 g (22%)
Carbs7 g (3%)
Sugars1.9 g (2%)
Protein27.5 g (55%)
Sodium243.7 mg (12%)
Fiber1.3 g (5%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Sprinkle chicken with 1/8 teaspoon each salt and pepper. Heat sun-dried tomato oil in a large skillet over medium heat.
Step 2
Add the chicken and cook, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165°F, about 6 minutes total. Transfer to a plate.
Step 3
Add sun-dried tomatoes and shallots to the pan. Cook, stirring, for 1 minute. Increase heat to high and add wine. Cook, scraping up any browned bits, until the liquid has mostly evaporated, about 2 minutes.
Step 4
Reduce heat to medium and stir in cream, any accumulated juices from the chicken and the remaining 1/8 teaspoon each salt and pepper; simmer for 2 minutes. Return the chicken to the pan and turn to coat with the sauce. Serve the chicken topped with the sauce and parsley.

Notes

0 liked
0 disliked
There are no notes yet. Be the first to share your experience!