This recipe was adapted from our popularChicken Cutlets with Sun-Dried Tomato Cream Sauceto serve two instead of four.
Heat sun-dried tomato oil in a medium skillet over medium heat.
Transfer to a plate.
Photo: Brie Passano
Add sun-dried tomatoes and shallot 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.
Return the chicken to the pan and turn to coat with the sauce.
Serve the chicken topped with the sauce and parsley.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
