Chicken Cutlets with Sun-Dried Tomato Cream Sauce

Chicken Cutlets with Sun-Dried Tomato Cream Sauce

8 Reviews
From: EatingWell Magazine, November 2019

Though a chicken cutlet may be a chicken breast cut in half, this recipe shows how to make chicken cutlets with double the deliciousness. A jar of sun-dried tomatoes does double duty for this healthy dinner recipe. The flavorful oil they're packed in is used to sauté the chicken, and the tomatoes go into the cream sauce.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 pound chicken cutlets
  • ¼ teaspoon salt, divided
  • ¼ teaspoon ground pepper, divided
  • ½ cup slivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar
  • ½ cup finely chopped shallots
  • ½ cup dry white wine
  • ½ cup heavy cream
  • 2 tablespoons chopped fresh parsley


  • Prep

  • Ready In

  1. Sprinkle chicken with ⅛ 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.
  2. 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 ⅛ 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.

Nutrition information

  • Serving size: 3 oz. chicken and ¼ cup sauce
  • Per serving: 324 calories; 19 g fat(8 g sat); 1 g fiber; 8 g carbohydrates; 25 g protein; 17 mcg folate; 97 mg cholesterol; 2 g sugars; 0 g added sugars; 1,030 IU vitamin A; 18 mg vitamin C; 51 mg calcium; 2 mg iron; 250 mg sodium; 532 mg potassium
  • Nutrition Bonus: Vitamin C (30% daily value), Vitamin A (21% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 3 fat, 3 lean protein, 2 vegetable

Reviews 8

November 06, 2019
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By: Jeneane
I completely agree with the other 5 stars. This was DELICIOUS!! I made it for lunch today served over quinoa. After finishing I immediately sent a friend the link. This is the best recipe yet I've tried from Eating Well.
October 21, 2019
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By: Michelle Edelbaum, Digital Dir
We made this and everyone loved it! We served it over brown rice with peas and a side of sautéed veggies. Only change would be to make more sauce because everyone loved it!
October 18, 2019
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By: ivelostmyself
This is one of the best things I’ve ever made. I used more wine and more cream to make more sauce and I’m glad I did. The whole family loved it.
October 17, 2019
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By: Robin Taylor Stewart
Just made this exactly written and it was delicious! I’ll definitely make it again and serve to guests!
October 14, 2019
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By: Kait Carson
Excellent. I used half and half in place of the heavy cream and am considering adding chopped bacon the next time I make it.
October 14, 2019
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By: JCrew
Very rich & flavorful, especially for being so easy. I also added mushrooms and spinach to up the veggies and make it a 1 dish meal.
October 13, 2019
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By: Lynn
This was delicious! Easy to make, and very developed and rich flavor.
October 09, 2019
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By: Jackstng
I really enjoyed this dish. Very simple and quick to make, minimum of ingredients. The taste was very complex and rich without being overly heavy.
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