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Chicken Cutlets with Sun-Dried Tomato Cream Sauce Recipe

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This recipe for Chicken Cutlets with Sun-Dried Tomato Cream Sauce, by , is from McMAHON FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kristin Kendall

Category:
Category:

Ingredients:  
Ingredients:  
1 lb chicken cutlets
1/4 tsp salt, divided
1/4 ts ground pepper,, divided
1/4 c slivered all purpose sun-dried tomatoes, plus 1 T oil from jar
1/2 c finely chopped shallots
1/2 c dry white wine
1/2 c heeavy cream
2 T chopped fresh parsley

Directions:
Directions:
1. Sprinkle chicken with 1/8 tsp 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 instant-read thermometer inserted into thickest part reads registers 165 degrees about 6 minutes total. Transfers 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, stir in cream, any juices from chicken and remaining 1/8 tsp 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.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Portions should be 3 oz and 1/8 the sauce each.

 

 

 

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