Creamy Sun Dried Tomato Chicken Cutlets

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 lower in calories and adds a cheesy flavor.

Cut the top off the shallot and peel the skin off.

Cut the shallot into two equal sections and dice it into small pieces.

Smash the garlic cloves with a chef's knife to peel them, then thinly slice them into chips.

Drain the sun dried tomatoes in a fine mesh strainer to remove excess oil.

Clean the chicken breasts by trimming off any undesirable pieces or fat.

Cut the chicken breasts into cutlets by slicing them in half horizontally.

Clean the cutting area and hands after handling the chicken.

Mince the drained sun dried tomatoes into small chunks.

Grate 1.5 oz or 45 g of parmesan cheese using the fine side of a box grater.

Chop 3-4 basil leaves into thin ribbons.

Heat a large sauté pan or skillet over medium heat until hot, testing with a drop of water.

Add about 2 teaspoons of high heat oil to the pan and coat the bottom.

Add the chicken cutlets to the pan, cooking uncovered for about 2 minutes before covering with a lid.

Cook the first side for 4-5 minutes until golden brown, then flip the chicken and cook until the internal temperature reaches 155°F or 68°C.

Remove the chicken from the pan and set aside.

Lower the heat to medium-low and add the diced shallot to the pan with a pinch of salt, sautéing for 4-5 minutes until golden brown.

Add the minced sun dried tomatoes to the pan and toast for 1-2 minutes until fragrant.

Stir in 1/2 teaspoon red pepper flakes and toast for 30 seconds.

Add the sliced garlic to the pan and sauté for 30-40 seconds until fragrant.

Pour in 1/2 cup or 118 ml of white cooking wine to deglaze the pan, scraping up any fond from the bottom.

Cook the wine for 1-2 minutes until reduced by half, then add 1/2 cup or 118 ml of chicken stock.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens