Condiment
Chicken Cutlets with Sun-Dried Tomato Cream Sauce (Marry Me Chicken)
Searing chicken cutlets in sun-dried tomato oil creates a golden crust, then a silky pan sauce of wine, cream, shallots, and slivered tomatoes cloaks each piece. The rich sauce clings with sweet tomato depth and a whisper of herbs.
- Total
- 28 min
- Prep
- 15 min
- Cook
- 13 min
- Serves
- 4
Nutrition per Serving
- Calories
- 324
- Protein
- 25g
- Carbs
- 8g
- Fat
- 19g
- Fiber
- 1g
- Sugar
- 2g
- Sodium
- 250mg
Ingredients
- 1 lb chicken cutlets
- 1/4 tsp salt, divided
- 1/4 tsp ground pepper, divided
- 1/2 cup slivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar
- 1/2 cup finely chopped shallots
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 2 tbsp chopped fresh parsley
Instructions
- Sprinkle chicken with 1/8 teaspoon each salt and pepper. Heat sun-dried tomato oil in a large skillet over medium heat. 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.
- 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. 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.