Chicken Cutlets with Sundried Tomato Cream Sauce

This recipe is a dream come true for busy cooks. It is a ridiculously easy dish with concentrated tomato flavor that requires minimal ingredients, and it all gets assembled in just one pan. So, yeah, you’re staring at a weeknight warrior’s dream!

The Sundried Tomato Cream Sauce isn’t average; it is built layer by layer from intensity developed through a simple sauté featuring assiduous, jammy sun-dried tomatoes. It’s sweet and tart, with a delightful chewiness. You’ll find countless variations of this method online, featuring everything from Italian flavors with garlic and basil to fiber-rich versions with mushrooms, olive oil, and spinach. But this version, my version, celebrates the tomato in its purest form.

Last March, I planted cherry and Campari tomatoes, and by October, I was drowning in a sea of red. You might say the inspiration for this recipe came from this bumper crop of homegrown tomatoes. After a summer of enjoying them in every way imaginable, I experimented with drying my tomatoes in the oven. These beauties became the star of this Sundried Tomato Cream Sauce dish! You might even suggest this quick chicken breast recipe evolved from a labor of love (and tomatoes!) I canned my dried tomatoes in oil with the usual aromatics: thyme, oregano, garlic, red pepper flakes, and salt and pepper. You need one cup of oil-packed sun-dried tomatoes for this method. Whether homemade or store-bought, the tomato oil is as important as the tomatoes, but I’ll get to that in a minute.

Substitutions and Variations

• Spinach or whole-leaf basil – a fiber-rich addition.
• Cognac or Vermouth – use in place of dry white wine for a sweeter finished dish.
• Red Pepper Flakes – if you like a little heat.

Step By Step Instructions for Creamy Sun-dried Tomato Chicken

Tip: Spice it up (optional)

A pinch of crushed red pepper adds a smoky, subtle kick to the Sundried Tomato Cream Sauce.

Step 1. Add 1/2 teaspoon of Kosher salt and 1/2 teaspoon of black pepper to a tiny bowl and mix them. Set aside. Chop your shallots. To turn a chicken breast into two chicken cutlets, lay the breast on a flat surface. I like damp paper toweling because it won’t slip. Place your palm flat on the thick end of the chicken. Use a large kitchen knife to run the blade parallel to your palm lengthwise through the chicken. Separate the halves and continue with the remaining breasts.  Sprinkle chicken on one side with half the salt and pepper.

Step 2. Add 2 tablespoons of oil from the jar of tomatoes to a large skillet. Heat on medium-high heat until shimmering. Add each cutlet, seasoned side down, into the oil. Reduce the temperature to medium. Sprinkle chicken with remaining salt and pepper. Sauté, turning once until browned, about 2 minutes per side. You want some visible bronzing going on. Transfer to a rimmed plate to catch any liquid that will naturally accumulate. Cover with foil to keep warm. NOTE: Chicken will not be cooked fully but will be finished at a later step during the simmer. 

Step 3. Add 1 cup chopped shallots and 1 tablespoon fresh thyme to the pan. Stir, cooking for 1 minute. Add 1 cup of sun-dried tomatoes and cook 1 minute more. Remove the hot skillet from the heat source and add 1 cup of wine. Return to the heat source and increase heat to medium-high, scraping up the brown bits and fond on the bottom of the skillet. Cook until the liquid has mostly evaporated, about 2 minutes. 

Step 4. Reduce heat to medium and stir in the heavy cream and any accumulated juices from the chicken. Whisk to incorporate well. Reduce heat to low.  

Step 5. Add a tablespoon of butter to the pan and stir to give the sauce a luxurious sheen. Simmer for 2 minutes before returning the chicken to the pan and turn to coat with the sauce. Lower the temperature and simmer for an additional 5 to 8 minutes, and the sauce is nicely thickened. Scatter fresh basil chiffonade and minced parsley into the skillet. Serve immediately alongside risotto, potato gratin, penne (or other favorite pasta) with plenty of fresh Parmesan cheese.

How to Serve these Cutlets

Think beyond pasta and serve over risotto or gratin potatoes. If pasta is the preferred starch, then by all means penne or angel hair served alongside the chicken with heaps of the sauce is fabulous. I rather like it over a lightly dressed mesclun salad best in the summer months.

Pairings

• Grab a crisp, dry white wine to both cook with and enjoy with your meal. I’m going with Pinot Grigio. It complements the tanginess in the finished sauce while cutting through the overall richness of the dish.
• You could also consider a buttery Chardonnay if serving over the mesclun salad versus pasta or risotto.

If beer is more your vibe, you can go three ways here with none being the wrong way.

• A crisp Pilsner or Lager can cut through the richness of the cream, while a Wheat Beer or a light-bodied Saison really marries the heart of this dish, the tomatoes.
• A versatile option is an Amber Ale.

Embrace the Tomato!