Name: Chicken Cutlets with Sun-Dried Tomato Cream Sauce (Marry Me Chicken)
Total time: 20 min
Ingredients: 1 pound chicken cutlets; 0.25 teaspoon salt, divided; 0.25 teaspoon ground pepper, divided; 0.5 cup slivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar; 0.5 cup finely chopped shallots; 0.5 cup dry white wine; 0.5 cup heavy cream; 2 tablespoons chopped fresh parsley

Active Time:

20 mins

Total Time:

20 mins

Servings:

Yield:

4 servings

Nutrition Profile:

Nut-Free Soy-Free Egg-Free Gluten-Free

Jump to Nutrition Facts

Nutrition Notes

Are Sun-Dried Tomatoes Good for You?

Like canned and fresh tomatoes, sun-dried tomatoes are filled with nutrition and will add to your daily vitamin C, vitamin K and potassium needs for the day. Tomatoes are also rich in disease-fighting antioxidants, particularly the carotenoid lycopene. Lycopene has been shown to help keep the heart and arteries healthy, as well as lower blood pressure and the risk of stroke. It may also help lower men's risk of prostate cancer.

overhead view of a bowl of sun dried tomatoes and a jar of oil packed sun dried tomatoes — Jen Causey

Are Chicken Cutlets Healthy?

Chicken cutlets are simply very thin chicken breasts—and chicken breast is a great source of protein. Without the skin, chicken breast is low in saturated fat. It will also add vitamins and minerals to your nutrition bottom line.

Tips from the Test Kitchen

What Are Chicken Cutlets?

Chicken cutlets are thinly sliced chicken breasts, usually no more than 1/4 inch thick. Sometimes labeled "thin-cut," they cook through in about 6 minutes, which is why we love them here. If you can't find cutlets, you can make your own by slicing a chicken breast in half horizontally. If they're much more than 1/4 inch thick, you can pound them down with a meat mallet or with a small, heavy pot until they're the right thickness.

Can I Use Chicken Thighs Instead?

Yes, you can. Boneless skinless chicken thighs are a good alternative to chicken cutlets. If you're using chicken thighs, be sure to trim them well (they tend to have more fat than breasts). Chicken thighs typically don't come thin-cut, so you can pound them with a meat mallet or a small heavy pot to make them thinner, or just cook them a little bit longer on each side until an instant-read thermometer inserted into the thickest part registers 165°F. Please note that using chicken thighs will alter the nutritional profile of the recipe.

What Type of Sun-Dried Tomatoes Should I Use?

Sun-dried tomatoes come packaged dry or packed in olive oil. We prefer oil-packed sun-dried tomatoes for this recipe because we find them more flavorful. To save on time and ingredients, we use some of the oil from the jar to make the sauce, which adds even more flavor to the dish. If you have the dry variety without oil, you can use them too. Just swap in 1 tablespoon of extra-virgin olive oil for the oil from the jar.

Is There a Substitute for the White Wine?

You can replace the white wine with an equal amount of low-sodium chicken or vegetable broth plus 1/2 tablespoon of white-wine vinegar or lemon juice for a touch of brightness and acidity to balance out the dish.

Frequently Asked Questions

How to Serve Chicken Cutlets with Sun-Dried Tomato Cream Sauce

These saucy sun-dried tomato chicken cutlets go with just about anything. For a low-carb meal, serve them over zucchini noodles or cooked spaghetti squash. They're great served over whole-wheat spaghetti or orzo as well. Brown rice or farro would be a welcome addition as would a toasted slice of crusty bread to sop up any leftover sauce.

Additional reporting by Hilary Meyer, Jan Valdez and Carrie Myers

Ingredients

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

Directions

Sprinkle chicken with 1/8 teaspoon 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.

Jen Causey
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. Reduce heat to medium and stir in cream, any accumulated juices from the chicken and the remaining 1/8 teaspoon each salt and pepper; simmer for 2 minutes. Return the chicken to the pan and turn to coat with the sauce. Serve the chicken topped with the sauce and parsley.

Blaine Moats

Equipment

Large skillet

Originally appeared: EatingWell Magazine, November 2019

Nutrition Facts (per serving)

324	Calories
19g	Fat
8g	Carbs
25g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 3 oz. chicken & 1/4 cup sauce
Calories 324
% Daily Value *
Total Carbohydrate 8g	3%
Dietary Fiber 1g	4%
Total Sugars 2g
Protein 25g	50%
Total Fat 19g	24%
Saturated Fat 8g	42%
Cholesterol 97mg	32%
Vitamin A 1030IU	21%
Vitamin C 18mg	20%
Folate 17mcg	4%
Sodium 250mg	11%
Calcium 51mg	4%
Iron 2mg	9%
Magnesium 43mg	10%
Potassium 532mg	11%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.