Chicken Cutlets with Sundried Tomato Cream Sauce
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The beautiful thing about cooking Chicken Cutlets with Sundried Tomato Cream Sauce is that you have only one pan to clean.
All images and text ©Jenny DeRemer for Not Entirely Average, LLC
Chicken Cutlets with Sundried Tomato Cream Sauce
Chemistry! Tomatoes posses over 400 aromatic compounds that are altered with the application of heat. Combined with the loss of moisture due to evaporation in a drying process, both of these modifications have a profound impact on the flavor of a tomato.
I planted several cherry and Campari tomato plants in March. It is now October and I have JUST finished canning my final batch of dried tomatoes. Yep. I had tomatoes coming out of everywhere…
I was excited last month when completing this new recipe for Chicken Cutlets with Sundried 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 October and I have JUST finished canning my final batch of dried tomatoes in olive oil. Yep. I had tomatoes coming out of everywhere…
Do You Have What’s Needed To Make Chicken Cutlets with Sundried Tomato Cream Sauce? Check The List!
sundried tomatoes in oil
a bit of the oil from the tomatoes
dry white wine
pasta or other comforting starch for serving
How This Recipe Came About…
So, about all of those tomatoes I harvested. IT WAS A WHOLE LOT! And after a zillion tomato sandwiches, tomato soup, salads, and homemade tomato sauce, I was sort of tomatoed-out! Well, of ideas that is.
Then I watched a video of a lady processing tomatoes she’d set outside in the sun for hours on end. From start to finish, the entire method took about 10 hours. But what she got in return were some absolutely beautiful sundried tomatoes.
I guess I wondered how that would work with me duplicating the steps in my oven. Hence the experiments began. And I didn’t have to experiment all that long before I was pulling some gorgeous pruny tomatoes out of my oven in way less time than the lady in the video!
What Are The Most Flavorful Tomatoes?
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…
Want To Try Your Hand At Drying Tomatoes In Your Oven? See My Easy Method Here!
What Are The Best Tomatoes To Use If Drying My Own?
That said, Given not all of us will have access to these darlings, any small tomato such as cherry, grape, Roma, or Campari make for the BEST dried tomatoes.
The dried tomatoes I am using for the recipe I am sharing today are a mix of Campari’s and cherry tomatoes. Together, they are the right mix of sweet and acid and they compliment the creamy sauce I am making beautifully.
If you do not plan to dry your own, grab any jar where the tomatoes are packed in oil from your local grocer’s produce isle. Slivered are fabulous, but halves and chopped will also do just fine.
Can I Add Other Ingredients To Enhance This Tomato Cream Sauce?
Absolutely. 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.
What To Serve With Chicken In Tomato Cream Sauce?
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.
I also like it served rustic with just a large toasted hunk of French bread. You know, something awesome to mop up the cream sauce with!
How Long Does It Take To Make Chicken In Tomato Cream Sauce?
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.
Can Chicken In Tomato Cream Sauce Be Made Ahead?
Yes…and no. You will almost NEVER hear me tell you to sauté a chicken breast in advance. Why not? They get too tough to cut and too tough to chew. Plain and simple, always do your cutlets just before you are planning to serve them so that they are moist and tender versus dry and tough.
The sauce however may be made ahead by one day. To store it, scrape into a container with a tight fitting lid and refrigerate until ready to use.
To reheat, pour into the skillet that you’ve just sautéed the chicken breasts in. The juices in the pan will only enhance what you’ve produced. Heat over medium low heat, whisking occasionally until steamy. Add the freshly sautéed cutlets to the sauce and simmer for about ten minutes over low heat to marry the flavors.
Can Chicken In Tomato Cream Sauce Be Frozen?
No. And if somebody tells you yes, be concerned with regard to how that sauce will both taste and look once it’s thawed and reheated. The flavor will be stunted versus tasting fresh, and the cream will be broken and appear oily.
There are some dishes and some ingredients that are absolutely not meant to be frozen. This dish is such a winner and takes so little time to prepare that once you’ve executed the method, you’ll not hesitate to cook it up on a weeknight fresh.
Chicken Cutlets with Sundried Tomato Cream Sauce
- large non-stick skillet
- sharp kitchen knife for fileting
- 2 large chicken breasts cut in half lengthwise, and gently pounded to 1/2" thickness to yield 4 cutlets
- ½ teaspoon Kosher salt, divided
- ½ teaspoon freshly ground cracked pepper, divided
- 1 cup 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 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, about 5 minutes total. Transfer to a plate and cover with foil to keep warm. NOTE Chicken will not be cooked through fully but will finish in a later step during the simmer.
- 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. Whisk to incorporate well. Reduce heat to low.
- Simmer for 2 minutes before returning the chicken to the pan and turn to coat with the sauce. Lower the temperature and simmer an additional 8 to 10 minutes and sauce is nicely thickened.
- 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.
If You Like This Recipe…
…you might also like these main dishes:
Joe’s father was a Jersey tomato farmer! Nothing better in the world! He also grew asparagus, peppers, some corn and watermelons…
Oooooh, fresh asparagus! Renee, ask Joe where his father farmed in New Jersey. I am always interested. Would love to know where it was! I plan to ask my Aunt if they can bring some tomatoes with them if they come over the summer. I’d give anything for some rhubarb, too, but that’s just about done in Jersey for the season now. If you and I end up cooking together at some point, LOOK OUT WORLD!
Great midweek meal recipe, I know my family are going to love this #FullPlateThursday
This sounds so tasty!! Pinned – Thanks so much for sharing at the Lazy Gastronome’s What’s for Dinner party! Have a fabulous weekend and hope to see you on Sunday!
This sounds and looks amazing! I’m pretty sure I already have all these ingredients on hand too! Pinned.