Chicken Cutlets With Sun-Dried Tomato Cream Sauce
This recipe features quickly pan-seared chicken breast cutlets, elevated by a luscious cream sauce infused with sweet and savory sun-dried tomatoes, aromatic shallots, and a hint of Parmesan. It's a flavorful and relatively quick main course, perfect for an elegant weeknight meal.
Equipment
- 1 Large Skillet Ideally a stainless steel or cast iron for good searing.
- 1 Cutting Board
- 1 Chef's knife
- 1 Whisk For emulsifying the sauce.
- 1 Tongs For handling chicken cutlets easily.
Ingredients
Main
- 4 3-oz. chicken breast cutlets (about 1/2-in. thick)
- 0.75 tsp. black pepper
- 1 tsp. kosher salt divided
- 2 Tbsp. olive oil
- 0.33 cup sun-dried tomatoes from 1[8 1/2-oz.] jar, thinly sliced
- 0.25 cup finely chopped shallot from 1 large [2 oz.] shallot
- 0.5 cup dry white wine
- 0.5 cup chicken stock
- 0.5 cup heavy whipping cream
- 1 oz. Parmesan cheese grated (about 1/4 cup)
- 0.5 tsp. crushed red pepper
- Thinly sliced fresh basil
Instructions
- Pat chicken cutlets dry and season generously with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat until shimmering. Sear chicken cutlets for 3-4 minutes per side, until golden brown and cooked through; remove from skillet and set aside.
- Add sliced sun-dried tomatoes and chopped shallot to the same skillet, sautéing for 2-3 minutes until fragrant and softened, scraping up any browned bits from the bottom.
- Deglaze the pan with dry white wine, bringing it to a simmer and cooking until reduced by half.
- Pour in chicken stock and heavy whipping cream, stirring well. Bring the sauce to a gentle simmer and cook for 3-5 minutes, or until slightly thickened.
- Stir in grated Parmesan cheese and crushed red pepper until the cheese is melted and the sauce is smooth. Taste and adjust seasoning as needed.
- Return the cooked chicken cutlets to the skillet, spooning the sauce over them to coat.
- Garnish generously with thinly sliced fresh basil just before serving.
- Serve immediately with your preferred side dishes, such as pasta, rice, or a light green salad.
Notes
For perfectly golden chicken, ensure your skillet is adequately hot before adding the cutlets. Pat them dry thoroughly to achieve a superior sear and prevent steaming. When deglazing with white wine, allow it to reduce by half to concentrate its flavor and cook off the alcohol. The sun-dried tomatoes offer a rich, sweet-tart depth; consider using oil-packed for extra flavor, reserving some oil for sautéing. Adjust crushed red pepper to your desired spice level. Finish with fresh basil for aromatic brightness, adding it just before serving to retain its vibrant color and flavor.