Chicken Cutlets with Sun-dried Tomatoes & Basil
Last night we had a scrumptious dinner. Thin chicken cutlets that are so tender you can cut them with a fork, swimming in a velvety sauce made of sun-dried tomatoes, chicken stock, light cream and Parmesan cheese. Don’t let the number of ingredients scare you – once this meal is finished, you’ll feel like a chef at a 5 star restaurant. If you have leftovers and you package them up with any pasta, the pasta absorbs the sauce and it is amazing!
INGREDIENTS
2 Tablespoons of olive oil
4-6 cloves garlic, minced
1/4 to 1/2 teaspoon crushed red pepper flakes
1/2 cup white wine
1 1/2 cups low sodium chicken stock
1 cup light cream or light half & half
1/2 cup oil packed sun-dried tomatoes, minced
1/2 cup grated Parmesan cheese
salt & pepper to taste
1/2 cup fresh basil, sliced in ribbons
2-3 pounds skinless and boneless thin pounded chicken cutlets
1 cup frozen green peas (optional)
10 oz. sliced mushrooms, sauteed (optional)
DIRECTIONS
Prepare all the ingredients so they are ready to use. This will make your cooking much more enjoyable and fun.
For the garlic, fresh is the tastiest. My chopper is an older version of this one – Braun MR320 Hand Blender with Chopper, 220 Volts Non-USA Compliant (European Cord)
For the sun-dried tomatoes, I use the same chopper from the garlic and chop the sun-dried tomatoes.
Prep the chicken – I trim with poultry scissors OXO Good Grips Spring-Loaded Poultry Shears, Black
I pound the chicken with a mallet underneath a piece of wax paper.
Once ingredients are prepped, heat the oil in a saute pan and saute the chicken breasts until brown on each side.
Remove the chicken once cooked 2 to 3 minutes on each side and place on a clean plate.
Saute garlic, crushed red pepper, about 1/2 teaspoon salt and 1/4 teaspoon of pepper.
Add the white wine and cook a few minutes until the alcohol is cooked out.
Add the chicken stock, sun-dried tomatoes, and Parmesan and bring to a boil.
Reduce the heat and simmer until the sauce thickens a bit, 4 to 5 minutes. (Add optional cooked mushrooms and/or frozen peas now)
Add half & half to the sauce, as well as the cooked chicken cutlets. Put a lid on the saute pan and reduce heat to low for 20 minutes.
Remove from the heat and add the sliced basil.
Eat and enjoy! I serve this with pasta and a side of Trader Joe’s eggplant cutlets.
My kids go crazy for this meal, I hope yours do too.
