Chicken Cutlets with Sun-Dried Tomato Cream Sauce

A luxurious combination of tender chicken cutlets and a rich, sun-dried tomato cream sauce creates a restaurant-quality dish that's surprisingly simple to prepare at home. This elegant recipe transforms everyday chicken into a memorable meal, perfect for both special occasions and elevated weeknight dining.

Overview

• Preparation Time: 20 minutes
• Cooking Time: 25 minutes
• Total Time: 45 minutes
• Servings: 4-6
• Difficulty Level: Intermediate

Ingredients

For the Chicken Cutlets:

• 4 large chicken breasts, butterflied and pounded thin
• 1 cup all-purpose flour
• 2 teaspoons Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons olive oil
• 2 tablespoons butter

For the Sun-Dried Tomato Cream Sauce:

• 1/2 cup oil-packed sun-dried tomatoes, chopped
• 4 cloves garlic, minced
• 1 shallot, finely diced
• 1/2 cup dry white wine
• 1 1/2 cups heavy cream
• 1/2 cup chicken broth
• 1/2 cup freshly grated Parmesan cheese
• 1 tablespoon fresh basil, chopped
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste
• 1 tablespoon butter
• 1 tablespoon olive oil

Kitchen Equipment Needed

• Large skillet or sauté pan
• Meat mallet or rolling pin
• Shallow dishes for dredging
• Sharp knife
• Cutting board
• Measuring cups and spoons
• Wooden spoon or spatula
• Paper towels
• Instant-read thermometer (optional)

Detailed Instructions

Preparing the Chicken

1. Butterfly and Pound the Chicken:

•  Place each chicken breast on a cutting board and carefully butterfly it by slicing horizontally through the middle, creating two even pieces
•  Place the butterflied pieces between two sheets of plastic wrap
• Using a meat mallet or rolling pin, gently pound the chicken to an even thickness of about 1/4 inch
• Pat the chicken dry with paper towels to ensure proper browning

2. Season the Flour Mixture:

• In a shallow dish, combine the flour, Italian seasoning, garlic powder, salt, and pepper
• Mix thoroughly to ensure even distribution of seasonings

3. Dredge the Chicken:

• Lightly coat each chicken cutlet in the seasoned flour mixture
• Shake off any excess flour to prevent burning during cooking
• Place the dredged cutlets on a clean plate

Cooking the Chicken

1. Heat the Pan:

• Place a large skillet over medium-high heat
• Add 2 tablespoons olive oil and 1 tablespoon butter
• Allow the pan to heat until the butter is melted and bubbling

2. Cook the Cutlets:

• Place the dredged cutlets in the hot pan, being careful not to overcrowd
• Cook for 4-5 minutes on each side until golden brown
• The internal temperature should reach 165°F (74°C)
• Transfer cooked cutlets to a warm plate and tent with foil
• Work in batches if necessary, adding more oil and butter as needed

Preparing the Sun-Dried Tomato Cream Sauce

1. Start the Sauce Base:

• In the same pan, add 1 tablespoon each of olive oil and butter
• Add the minced garlic and shallots
• Sauté for 2-3 minutes until softened and fragrant
• Add the chopped sun-dried tomatoes and cook for another minute

2. Deglaze the Pan:

• Add the white wine to the pan
• Scrape up any browned bits from the bottom of the pan
• Allow the wine to reduce by half, about 3-4 minutes

3. Create the Cream Sauce:

• Pour in the heavy cream and chicken broth
• Bring to a gentle simmer
• Add the Parmesan cheese, stirring until melted
• Season with salt and pepper to taste
• Add the fresh herbs
• Simmer until the sauce thickens slightly, about 5-7 minutes

Final Assembly

1. Combine and Serve:

• Return the chicken cutlets to the pan
• Spoon the sauce over the cutlets
• Allow to heat through for 1-2 minutes
• Garnish with additional fresh herbs if desired

Professional Tips for Perfect Results

Chicken Preparation

• Ensure the chicken is completely dry before dredging
• Pound the chicken evenly to ensure consistent cooking
• Don't skip the resting period after cooking
• Use an instant-read thermometer for precise doneness

Sauce Perfection

• Use good quality sun-dried tomatoes packed in oil
• Reserve some of the oil from the sun-dried tomatoes to add extra flavor
• Choose a white wine you would drink; avoid cooking wine
• Let the cream come to room temperature before adding to prevent curdling

General Cooking Tips

• Use a heavy-bottomed pan for even heat distribution
• Don't overcrowd the pan when cooking the chicken
• Keep the first batch warm in a low-temperature oven while cooking remaining cutlets
• Adjust sauce consistency with additional broth if needed

Serving Suggestions

This elegant dish pairs beautifully with various side dishes:

• Al dente angel hair pasta or linguine
• Roasted garlic mashed potatoes
• Steamed asparagus or broccolini
• Garden salad with light vinaigrette
• Crusty artisan bread for sauce-soaking

Wine Pairing Recommendations

The rich, creamy sauce and tender chicken pair well with:

• Chardonnay
• Pinot Grigio
• Light to medium-bodied Pinot Noir
• Dry Prosecco

Storage and Reheating

Storage Instructions:

• Refrigerate leftovers in an airtight container for up to 3 days
• Store sauce separately from chicken if possible
• Do not freeze the cream sauce as it may separate

Reheating Guidelines:

• Gently reheat the sauce over low heat, stirring occasionally
• Add a splash of cream or broth if the sauce is too thick
• Warm chicken in a 350°F (175°C) oven until heated through
• Avoid microwave reheating if possible to maintain texture

Recipe Variations

Dietary Modifications:

• For a lighter version, use half-and-half instead of heavy cream
• Substitute gluten-free flour for the dredging
• Use dairy-free alternatives for a non-dairy version

Flavor Variations:

• Add spinach or artichoke hearts to the sauce
• Incorporate roasted red peppers
• Use different fresh herbs like oregano or sage
• Add capers for a Mediterranean twist

Troubleshooting Common Issues

Sauce Too Thin:

• Simmer longer to reduce
• Add additional Parmesan cheese
• Create a cornstarch slurry if needed

Sauce Too Thick:

• Thin with additional chicken broth
• Add a splash of cream
• Adjust heat to prevent over-reduction

Chicken Not Browning:

• Ensure pan is hot enough before adding chicken
• Pat chicken completely dry before dredging
• Don't overcrowd the pan

This recipe combines the simplicity of pan-fried chicken cutlets with the sophistication of a sun-dried tomato cream sauce, creating a dish that's both approachable and impressive. Whether serving for a special occasion or an elevated weeknight dinner, this meal is sure to become a favorite in your cooking repertoire.