Creamy Sun-Dried-Tomato Chicken Cutlets
This Creamy Sun-Dried-Tomato Chicken Cutlets recipe is bursting with flavor and ready in under 30 minutes for an impressive weeknight dinner.
Servings: 4 servings
Ingredients
- 4 chicken cutlets
- 1 cup sun-dried tomatoes in oil drained and chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- to taste salt
- to taste pepper
- 2 tablespoons olive oil
- fresh basil leaves for garnish
Instructions
- Season the chicken cutlets generously on both sides with salt, pepper, dried basil, and oregano.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken cutlets and cook each side for 3-4 minutes until golden brown and cooked through. Remove the chicken and set aside.
- Reduce heat to medium and add the minced garlic to the skillet. Sauté for about 30 seconds until fragrant, then add the chopped sun-dried tomatoes and stir to combine. Cook for 1-2 minutes.
- Pour in the heavy cream, stirring to scrape up browned bits from the pan. Let the cream simmer gently for 2-3 minutes, then stir in the grated Parmesan cheese until melted and sauce thickens slightly.
- Return the chicken cutlets to the skillet, nestle them into the sauce, spoon sauce over each cutlet, and simmer together for 2-3 minutes.
- Remove from heat and garnish with fresh basil leaves. Serve immediately.
Equipment
- Large Skillet
- Plate
Notes
- For extra tenderness, pound the chicken cutlets lightly before cooking.
- Use sun-dried tomatoes packed in oil for best flavor; rehydrate dry ones if needed.
- Keep heat moderate when simmering cream to prevent curdling.