Chicken Cutlets with Sun Dried Tomato Cream Sauce Introduction
One chilly afternoon, I craved something comforting yet indulgent—a dish that could brighten even the dreariest day. The creamy sun-dried tomato sauce paired with perfectly seared chicken cutlets became an instant favorite. This recipe brings together rich flavors and a touch of elegance, ideal for a weeknight treat or a cozy dinner party.
Table of Contents
Chicken Cutlets with Sun Dried Tomato Cream Sauce Recipe Overview
| Attribute | Details |
|---|---|
| Servings | 4 |
| Difficulty | Easy |
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Healthiness | Moderate (protein-rich with a creamy twist) |
| Benefits | Quick, delicious, and versatile |
| Versatility | Great with pasta, rice, or bread |
| Storage | Keeps well in the fridge for 2-3 days |
Ingredients List
For the Chicken:
- 4 boneless, skinless chicken breasts
- ½ cup all-purpose flour (for dredging)
- ½ tsp garlic powder
- ½ tsp paprika
- Salt and pepper, to taste
- 3 tbsp olive oil (for frying)
For the Sun-Dried Tomato Cream Sauce:
- 2 tbsp butter
- 2 garlic cloves, minced
- ½ cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Fresh basil leaves, for garnish
Chicken Cutlets with Sun Dried Tomato Cream Sauce Instruction
- Prepare the Chicken:
- Butterfly the chicken breasts if they are thick, ensuring even cooking.
- In a shallow dish, combine the flour, garlic powder, paprika, salt, and pepper. Dredge each chicken piece in the mixture.
- Cook the Chicken:
- Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 3-4 minutes per side until golden brown and fully cooked. Remove and set aside.
- Make the Sauce:
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant. Stir in sun-dried tomatoes and cook for 1-2 minutes.
- Pour in the chicken broth and bring to a simmer, scraping any browned bits from the skillet for added flavor.
- Add the Cream:
- Reduce the heat to low, then stir in the heavy cream, Parmesan cheese, and Italian seasoning. Simmer until the sauce thickens, about 3-4 minutes.
- Combine and Garnish:
- Return the chicken to the skillet, coating it in the sauce. Garnish with fresh basil before serving.
Nutrition Information (Per Serving)
- Calories: ~450
- Protein: 30g
- Carbs: 10g
- Fats: 30g
Serving Suggestions
- Pair with garlic butter pasta or steamed jasmine rice.
- Serve alongside a crisp Caesar salad and warm garlic bread.
- Enjoy with a glass of chilled white wine for a gourmet touch.
Conclusion
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This Chicken Cutlets with Sun-Dried Tomato Cream Sauce recipe is a celebration of comfort and sophistication. Whether it’s for a special occasion or a weekday dinner, it promises to impress. Give it a try and let me know how it turned out!
What would you serve alongside this dish?
Have you tried cooking with sun-dried tomatoes before?