Chicken Cutlets with Sun-Dried Tomato Cream Sauce (Gluten-Free)
Introduction:
Elevate the humble chicken cutlet with this gluten-free recipe that brings double the deliciousness. Sun-dried tomatoes, steeped in flavorful oil, play a dual role in this healthy dinner idea. The oil is used for sautéing the chicken, while the tomatoes contribute to the rich cream sauce. Enjoy this flavorful dish without the worry of gluten.
Ingredients:
1 pound chicken cutlets
1/4 teaspoon salt, divided
1/4 teaspoon ground pepper, divided
1/2 cup slivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar
1/2 cup finely chopped shallots
1/2 cup dry white wine
1/2 cup heavy cream
2 tablespoons chopped fresh parsley
Directions:
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 cooked through (165°F internal temperature), 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, add wine, and cook until the liquid has mostly evaporated, about 2 minutes.
Reduce heat to medium, stir in cream, chicken juices, and the remaining 1/8 teaspoon each salt and pepper. Simmer for 2 minutes.
Return the chicken to the pan, turning to coat with the sauce.
Serve the gluten-free chicken cutlets topped with the sauce and a sprinkle of chopped parsley. Enjoy a delicious, gluten-free dining experience!
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