The beautiful thing about cooking Chicken Cutlets with Sun-dried Tomato Cream Sauce in one pan is that you have only one pan to clean. A cast iron skillet is the perfect tool of choice for this recipe.
I was excited last month when completing this new recipe for Chicken Cutlets with Sun-dried Tomato Cream Sauce because it meant eventually sharing it with y'all. Now, to be up front, this recipe idea is not new. In fact, variations of it may be found all over the internet on many fabulous food blogs. Some feature Italian flavors by way of plenty of garlic and fresh basil, others are packed full of good fiber by adding sliced fresh mushrooms and whole leaf spinach. This version though, my version, focuses on the humble tomato. Why? Well, I planted several cherry and Campari tomato plants in March. It is now mid-May and I have already finished canning my second round of dried tomatoes in olive oil. Yep. I have tomatoes coming out of everywhere…
Cast iron skillets are the perfect tool of choice for this recipe. Using a leather handle for your skillet is just good sense. These personalized leather skillet handles are not only snazzy, they're practical. Eight supple colors, and they are small business made in the USA.
Eh hem, permit me just a moment...
Sorry folks, but there is NOTHING finer than a Jersey tomato. Homegrown. Sweet. Aromatic like nothing else on earth.
So, here is where I go off on my speech about tomatoes. No, they are most certainly not all created equal. It was recently pointed out to me that "it's all in what you are used to, and moreover what you grew up eating." I believe that to be true which is why I have to take a sentence or three and brag about Jersey tomatoes. Sorry folks, but there is NOTHING finer than a Jersey tomato. Homegrown. Sweet. Aromatic like nothing else on earth. I miss the smell of brushing up against a tomato plant. The fragrance that screams "hey, you're bumping me!" And then the faint greenish stains on my skin and my clothes from our brief interlude; a 'tomato bruise.' I miss a Jersey tomato so much that I have spent money on tomato-scented candles to 'get me back there' to those splendid Jersey summer memories since now living in the South. And yes, of course we have tomatoes here. They just aren't Jersey tomatoes...
When planning this dish, select a great quality white wine. Not crazy expensive, just good. Can be dry, can be medium bodied, but you want something good. Why? Well, the chicken gets one full cup. What's left gets poured into your glass. All for you…nobody’s watching.
Don’t worry about me. If you feel like throwing in a bunch of spinach or a handful of garlic, be my guest. Neither will distort this recipe. But remember, this is about the humble tomato. Bear that in mind so you do not overshadow the star of this dish. Vitamin A, Vitamin C, calcium, iron, niacin, riboflavin, potassium, lycopene, lutein…this is about the tomato and its many healthful benefits. This list of ingredients elevates the sweetness and the tanginess of a sun-dried tomato. You can use your own or purchase a jar. Be sure to purchase a jar packed in oil if you are going the grocery store route. The chicken gets its flavor from browning in the oil the tomatoes are packed in.
This delectable chicken tastes great on its own but is twice as fabulous with angel hair, Jasmine rice, or mashed potatoes. Toss a gorgeous salad or steam some broccoli rabe and dinner is set.
This recipe moved FAST. If you plan to make a starchy side such as rice or potatoes, I advise cooking it halfway through before beginning the chicken. The prep took me about 20 minutes which was mostly gathering ingredients and chopping my shallots. I also pounded my chicken lightly, so there was that. The cook was an additional 20 minutes, so this should help you to gauge.
Ingredients for Chicken Cutlets with Sun-dried Tomato Cream Sauce
- 1 pound chicken cutlets if you have only chicken breasts, slice the breasts in half lengthwise and gently pound to 1/2" thickness
- 1/2 teaspoon Kosher salt, divided
- 1/2 teaspoon freshly ground cracked pepper, divided
- 1 cup slivered oil-packed sun-dried tomatoes, plus 2 tablespoons oil from the jar
- 1 cup finely chopped shallots
- 1 cup quality dry white wine choose something you would also drink
- 1 cup heavy cream
- 4 tablespoons chopped fresh parsley
- Heat sun-dried tomato oil in a large cast iron skillet over medium heat.
- Sprinkle both sides of the chicken cutlets with 1/4 teaspoon each salt and pepper.
- Add the chicken to the hot skillet and cook, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165°, about 5 minutes total. Transfer to a plate and cover with foil to keep warm.
- Add the shallots to the pan. Cook, stirring, for 1 minute.
- Add the sun-dried tomatoes to the pan. Cook, stirring, for 1 minute more.
- Remove hot skillet from the heat source and add the wine. Return to the heat source and increase heat to high, scraping up the brown bits and accumulated fond at the bottom of the skillet.
- Cook until the liquid has mostly evaporated, about 2 minutes. Reduce heat to medium and stir in the heavy cream and any accumulated juices from the chicken. Add the remaining 1/4 teaspoon each salt and pepper.
- Simmer for 2 minutes before returning the chicken to the pan and turn to coat with the sauce.
- Serve the chicken topped with the sauce and the chopped parsley alongside angel hair, whipped potatoes, or rice. Sauce opens up with a cold, crisp dry white wine to accompany.