Pirates Pantry

Plundering the seven seas for grub worth preserving

Chicken Cutlets in Sun-Dried Tomato Cream Sauce

main-dishstovetopeasy-quickgluten-freeitalian

Prep
10 min
Cook
15 min
Total
25 min
Servings
4

For the Chicken Cutlets

Cook until internal temperature reaches 165°F for safe and juicy results

Ingredients

  • 1 pound Chicken Cutlets
  • ⅛ teaspoon Salt
  • ⅛ teaspoon Ground Black Pepper
  • 1 tablespoon Oil From Jar Of Sun-Dried Tomatoes

Instructions

  1. Sprinkle chicken cutlets with 1/8 teaspoon each of salt and pepper.
  2. Heat sun-dried tomato oil in a large skillet over medium heat.
  3. Add chicken and cook, turning once, until browned and cooked through (about 6 minutes total).
  4. Transfer chicken to a plate and reserve any juices.

Prep: 5 min • Cook: 6 min • Wait: No time

For the Sun-Dried Tomato Cream Sauce

Scrape up browned bits for a rich, flavorful base

Ingredients

  • ½ cup Slivered Oil-Packed Sun-Dried Tomatoes
  • ½ cup Finely Chopped Shallots
  • ½ cup Dry White Wine (Or 50/50 White Wine Vinegar And Water)
  • ½ cup Heavy Cream
  • 1 portion Reserved Chicken Juices
  • ⅛ teaspoon Salt
  • ⅛ teaspoon Ground Black Pepper
  • 2 tablespoons Chopped Fresh Parsley

Instructions

  1. Add sun-dried tomatoes and shallots to the same skillet; cook for 1 minute, stirring.
  2. Increase heat to high and add wine; cook for 2 minutes, scraping up browned bits, until mostly evaporated.
  3. Reduce heat to medium and stir in cream, reserved chicken juices, and remaining salt and pepper.
  4. Simmer for 2 minutes until slightly thickened.
  5. Return chicken to pan and turn to coat in sauce.
  6. Serve topped with sauce and sprinkle with fresh parsley.

Prep: 5 min • Cook: 9 min • Wait: No time

Notes

A rich and savory dish with bright tomato notes and velvety cream—this skillet supper is quick as a ship’s bell and fit for a captain’s table. Keeps well in the galley for up to 2 days. For a zestier voyage, add a splash of lemon juice or a pinch of crushed red pepper to the sauce.