Rating: 4.93 stars
40 Ratings
  • 5 star values: 38
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

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Read the full recipe after the video.
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.
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Reviews (41)

40 Ratings
  • 5 star values: 38
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/19/2019
Added mushrooms and served with string beans and pasta. DELICIOUS! Read More
Rating: 5 stars
11/26/2019
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
04/19/2020
The whole family love this. Read More
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Rating: 5 stars
02/20/2021
This was great! We doubled the sauce as suggested by others. There was plenty to go over a side of pasta. Read More
Rating: 5 stars
06/09/2021
Great recipe. Easy to make, low calorie, lots of flavor. We serve over a small 1 serving bed of whole wheat linguini pasta. Read More
Rating: 5 stars
09/12/2021
If you are thinking about making this, DO IT! This recipe is extremely tasty and full of flavor. Highly recommend!! Read More
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Rating: 5 stars
03/06/2021
Delicious. I added a spoon of Grey Poupon and used fresh basil instead of parsley. Read More
Rating: 5 stars
03/02/2021
We loved this recipe, including my 17 yr old son. I was skeptical as I did not think I was a sun dried tomato kind of person but I was surprised. We usually vote on new recipes to make or not make and this was voted make again without hesitation. I made no ingredient changes other than adding a bit more of all the liquids to have more sauce to go over egg noodles and added nothing new, mushrooms maybe next time as others have. Read More
Rating: 5 stars
07/09/2021
Followed the recipe exactly (with exception of measuring salt/pepper, I just put in what I think is enough) it turned out great everyone loved it but as many others have said, there was too little sauce. I plan on doubling it next time and adding mushrooms as others have suggested. Excellent Dish! Read More