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.

Carolyn Malcoun
Source: EatingWell Magazine, November 2019


Recipe Summary

20 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • 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 degrees 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.

Nutrition Facts

324 calories; protein 25g; carbohydrates 8.4g; dietary fiber 1g; sugars 1.8g; fat 18.9g; saturated fat 8.4g; cholesterol 96.6mg; vitamin a iu 1030IU; vitamin c 18.3mg; folate 17.3mcg; calcium 50.7mg; iron 1.6mg; magnesium 42.9mg; potassium 532.4mg; sodium 249.5mg.

Reviews (22)

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23 Ratings
  • 5 star values: 22
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Added mushrooms and served with string beans and pasta. DELICIOUS! Read More
Rating: 5 stars
Wonderful wonderful Dish! I made this as written. I do agree with others that more sauce would be better if you are going to use over rice or noodles. The sauce was not bland at all. I never measure pepper and added to what I thought was right and cooked the sauce a little longer. I mistakenly bought sweet Riesling wine instead of chardonay. The dish did not come across sweet at all. Next time I will add mushrooms. Read More
Rating: 5 stars
The whole family love this. Read More
Rating: 5 stars
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. Read More
Rating: 5 stars
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. Read More
Rating: 5 stars
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! Read More
Rating: 5 stars
Everyone loved this dish. Doubled the sauce ingredients prepared six breasts. We like to have extra sauce good thing as the sauce was delicious. Served with pasta and vegetables on the side. Will definitely make this again! Read More
Rating: 5 stars
Turns out exactly like the picture! Super delicious and easy to make. Read More
Rating: 5 stars
A. MAZ. ING. Whole family loved it which is rare! I did double the sauce as others suggested and so glad I did. I also used as much of the sundried tomato oil as I could get out of the jar to cook the chicken as 1 tablespoon seemed far too little for my big pan. Served with brown rice that went well with the sauce. Definitely adding this to the regular dinner rotation! Read More