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 degrees 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.
324 calories; protein 25g 50% DV; carbohydrates 8.4g 3% DV; dietary fiber 1g 4% DV; sugars 1.8g; fat 18.9g 29% DV; saturated fat 8.4g 42% DV; cholesterol 96.6mg 32% DV; vitamin a iu 1030IU 21% DV; vitamin c 18.3mg 31% DV; folate 17.3mcg 4% DV; calcium 50.7mg 5% DV; iron 1.6mg 9% DV; magnesium 42.9mg 15% DV; potassium 532.4mg 15% DV; sodium 249.5mg 10% DV.