400 Calorie Chicken Cutlets in a Sun-Dried Tomato Sauce | Healthy Dinner Recipe | Eating Well

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

Start by cutting chicken breasts horizontally to create chicken cutlets, yielding four cutlets at a quarter pound each.

Salt and pepper both sides of the chicken cutlets.

Sliver the sun-dried tomatoes into strips, using half a cup for the recipe.

Peel and finely dice half a cup of shallots, similar to dicing an onion.

Heat a skillet on medium heat and add one tablespoon of oil from the sun-dried tomatoes jar.

Once the oil is shimmery, add the chicken cutlets to the skillet and cook for three minutes on each side, totaling six minutes.

Check the internal temperature of the chicken with a meat thermometer, ensuring it reaches 165°F.

Remove the chicken cutlets from the skillet and set aside on a plate.

In the same skillet, add the slivered sun-dried tomatoes and diced shallots, cooking until the shallots are translucent, about one minute.

Increase the heat to high and add half a cup of dry white wine, scraping up any brown bits from the bottom of the skillet.

After about two minutes, when the wine has mostly evaporated, reduce the heat back to medium and stir in half a cup of heavy cream.

Add any juices from the chicken to the sauce, along with a pinch of salt and pepper.

Simmer the sauce for about two minutes before adding the chicken cutlets back in, stirring to coat them in the creamy sauce.

Serve the creamy chicken cutlets over one cup of cauliflower rice and garnish with parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens