s CHICKEN CUTLETS WITH SUN DRIED TOMATO CREAM SAUCE ****
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s CHICKEN CUTLETS WITH SUN DRIED TOMATO CREAM SAUCE ****
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Ingredients
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Instructions *** 4-11-22 very good, pretty easy, sorta fancy *** Rating: 5 stars 79 Ratings 70 Reviews Though a chicken cutlet may be a chicken breast cut in half, this recipe shows how to make chicken cutlets with double the deliciousness. A jar of sun-dried tomatoes does double duty for this healthy dinner recipe. The flavorful oil they're packed in is used to sauté the chicken, and the tomatoes go into the cream sauce. Carolyn Malcoun Recipe Summary Total: 20 mins Active: 20 mins Servings: 4 Nutrition Profile: Egg Free Gluten-Free Healthy Aging Healthy Immunity High-Protein Low Added Sugars Low Carbohydrate Low Sodium Low-Calorie Nut-Free Soy-Free Nutrition Info Chicken Cutlets with Sundried Tomato Cream Sauce IngredientsIngredient Checklist 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 DirectionsInstructions Checklist Step 1 Sprinkle chicken with 1/8 teaspoon each salt and pepper. Step 2 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 degrees F, about 6 minutes total. Transfer to a plate. Step 3 Add sun-dried tomatoes and shallots to the pan. Cook, stirring, for 1 minute. Step 4 Increase heat to high and add wine. Cook, scraping up any browned bits, until the liquid has mostly evaporated, about 2 minutes. Step 5 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. Step 6 Return the chicken to the pan and turn to coat with the sauce. Serve the chicken topped with the sauce and parsley. Nutrition Facts Serving Size: 3 oz. chicken and 1/4 cup sauce Per Serving: 324 calories; protein 25g; carbohydrates 8.4g; dietary fiber 1g; sugars 1.8g; fat 18.9g; saturated fat 8.4g; cholesterol 96.6mg; vitamin a iu 1030IU; vitamin c 18.3mg; folate 17.3mcg; calcium 50.7mg; iron 1.6mg; magnesium 42.9mg; potassium 532.4mg; sodium 249.5mg. Exchanges: 3 fat, 3 lean protein, 2 vegetable ADVERTISEMENT This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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