YUMM! No Takeout! Chicken Cutlets with Sun-Dried Tomato Cream Sauce (Marry Me Chicken) #fitfam

NoTakeout! Chicken cutlets? Think again! We’re about to unveil a flavor revolution, doubling the deliciousness beyond your wildest dreams. Forget basic—we’re talking culinary alchemy! A humble jar of sun-dried tomatoes transforms into a secret weapon, its vibrant oil becoming the golden ticket to perfectly sautéed chicken. And the tomatoes themselves? They’re the star of a creamy, dreamy sauce that’ll have you swooning. This isn’t just dinner; it’s a flavor-packed adventure, turning a simple chicken cutlet into a show-stopping sensation. Get ready to witness the magic of double-duty deliciousness!

Ingredients

• 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

Preparation

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.

Nutritional Info

324	Calories
19g	Fat
8g	Carbs
25g	Protein

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