Sundried Tomato Chicken Cutlets

(Chicken Cutlets with Sun-Dried Tomato Cream Sauce by Eating Well)

I made this recipe last night and it was so yummy.  We made roasted potatoes and sliced a beefstead tomato to go with it.  

Ingedients

1 pound chicken cutlets (I took a regular boneless, skinless chicken breast and cut it in half to make two think chicken cutlets)

1/4 tsp. salt 

1/4 tsp. pepper

1/2 cup silvered oil-packed sun-dried tomatoes, plus 1 T. oil from the jar

1/2 cup finely chopped shallots  (I didn't remember to buy so I used diced onion and a pinch of diced garlic)

1/2 cup dry white wine

1/2 cup heavy cream

2 T. chopped fresh parsley (optional)

Directions

1.  Sprinkle chicken with 1/8 tsp. 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, about 6 minutes total.  Transfer to a plate.

2.  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.

Nutritional Facts:  Serving size:  3 oz. chicken and 1/4 cup sauce.  Per Serving:  324 calories; protein 25 g, carbohydrates 8.4 g; dietary fiber 1 g; sugars 1.8 g, fat 18.9 g; folate 17.3 mcg; calcium 50.7 mg, iron 1.6 mg; magnesium 42.9 mg; potassium 532.4 mg; sodium 249.5 mg.  Exchanges:  3 Fat, Lean Protein, 2 Vegetable.