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

1/4 tsp kosher salt, divided

1/4 tsp freshly ground black pepper, divided

1/2 cup slivered oil-packed sun-dried tomatoes, plus 1 tbsp oil from the jar

8 oz cremini mushrooms, sliced

1/2 cup shallots, finely chopped

1/2 cup dry white wine

1/2 cup heavy cream

2 tbsp fresh flat-leaf parsley, roughly chopped

Preparation

1. Pat the chicken cutlets dry with paper towels and season with 1/8 teaspoon each of the salt and the pepper. Heat the sun-dried tomato oil in a large skillet over medium heat. Add the chicken and cook, turning once, until browned and a thermometer inserted into the thickest part reads 165°F, about 6 minutes total. Transfer to a plate.

2. Add the sun-dried tomatoes, mushrooms, and shallots to the skillet. Cook, stirring occasionally, until the mushrooms have released their liquid and are beginning to brown, about 6 minutes. Increase heat to high and add the wine. Cook, scraping up any browned bits, until the liquid has mostly evaporated, about 2 minutes.

3. Reduce heat to medium. Stir in the cream, any accumulated juices from the chicken, and the remaining 1/8 teaspoon each of salt and pepper. Simmer for 2 minutes.

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