Umami Recipes
Umami Recipes

Chicken Cutlets with Sun-Dried Tomato Cream Sauce

4 servings


20 minutes

total time


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


Sprinkle chicken with 1/8 teaspoon 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 an instant-read thermometer inserted into the thickest part registers 165°F, about 6 minutes total. Transfer to a plate.

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 and stir in cream, any accumulated juices from the chicken and the remaining 1/8 teaspoon each 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.


Serve with raw zucchini noodles.

Peel zucchini length wise


Serving Size



324 kcal

Total Fat

19 g

Saturated Fat

8 g

Unsaturated Fat

0 g

Trans Fat



97 mg


250 mg

Total Carbohydrate

8 g

Dietary Fiber

1 g

Total Sugars

2 g


25 g

4 servings


20 minutes

total time
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