Recipe: Chicken Cutlets with Sun-Dried Tomato Cream Sauce (Marry Me Chicken)

This chicken recipe will have your partner saying “I do!” at first bite. Tender, simply seasoned cutlets are wrapped in a creamy yet light sauce, while tangy sun-dried tomatoes, sweet shallots and a sprinkle of fresh parsley bring it together beautifully.

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 
• ½ cup heavy cream 
• 2 tablespoons chopped fresh parsley 

Directions

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. 

Serves 4.

Source: Eatingwell.com