Perfect for dinner on Valentine’s Day – or any day – this delicious, healthful dish features antioxidant-rich sun-dried tomatoes in an irresistible creamy sauce. Best of all, you can have it ready in 20 minutes!

INGREDIENTS

• 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 (or you can substitute an equal amount of low-sodium chicken or vegetable broth plus ½ tablespoon of white-wine vinegar or lemon juice)

• ½ cup heavy cream

• 2 tablespoons chopped fresh parsley

INSTRUCTIONS:

1. 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 F, 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.

Makes 4 servings.

Nutrition Facts (per serving):
Calories: 324; Fat: 19g; Carbs: 8g; Protein: 25g

Recipe Card for Chicken Cutlets with Sun-Dried Tomato Cream Sauce

Source: EatingWell