Sun-dried Tomato and Mushroom Chicken

For a creamier sauce, use more cream. You’re welcome for that professional tip.

Ingredients

1 lb chicken cutlets ¼ tsp salt, divided ¼ tsp ground pepper, divided ½ cup slivered oil-packed sun-dried tomatoes, plus 1 tbsp oil from the jar ½ cup shallots, finely chopped ½ cup dry white wine ½ cup heavy cream 2 tbsp chopped fresh parsley

Preparation

1. Sprinkle chicken with ⅛ tsp 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 an instant-read thermometer inserted into the thickest part registers 165°F, about 6 minutes total. Transfer to a plate.

2. Add sun-dried tomatoes and shallots to the pan. Cook, stirring, for 1 minute. Increase heat to high and add wine. Cook, scraping up any browned bits until the liquid has mostly evaporated, about 2 minutes.

3. Reduce heat to medium and stir in cream, any accumulated juices from the chicken and the remaining ⅛ tsp each salt and pepper; simmer for 2 minutes.

4. Return the chicken to the pan and turn to coat with the sauce. Serve the chicken topped with the sauce and parsley.