Sautéed Chicken Cutlets with Sun-Dried Tomatoes and Herbs
Courtesy Karen Gurwitz and Jen Hoy, from The Well-Rounded Pregnancy Cookbook
This one-pan, crowd-pleasing dish comes together in less than 15 minutes. You want to use cutlets that are thin enough to cook through on the stovetop. You can slice (or have your butcher slice) the chicken breasts horizontally, or you can cut them into pieces and then pound them (which can be a great stress-relieving activity!). Or you can buy thin cutlets that are all ready to go. Serves 4.
Ingredients:
1⁄2 cup sliced sun-dried tomatoes
1 tablespoon minced fresh rosemary
1⁄4 cup fresh lemon juice
1⁄4 cup chicken stock, homemade (page 66) or store-bought
8 (3-ounce) chicken breast cutlets
Salt and freshly ground pepper
1⁄4 cup olive oil
2 cloves garlic, minced
1⁄4 cup white wine, or additional stock
1 tablespoon chopped fresh Italian parsley
Directions:
- If the tomatoes are dry-packed, put them in a bowl, add hot water to cover, and let soak for 5 minutes. Drain and return to the bowl. (If they are packed in oil, simply drain.) Toss with the rosemary, lemon juice, and stock. Set aside.
- Rinse the cutlets and pat dry. Season with salt and pepper.
- Heat the olive oil in a large, heavy skillet over medium-high heat. Add the chicken and cook until golden brown, about 2 minutes on each side. Add the garlic, cook for 1 minute, and then add the wine. Cook for 1 minute before adding the tomatoes and the parsley. Cook until the chicken is cooked through and the sauce is slightly reduced, 3 to 4 minutes. Serve immediately.
For more delicious recipes, try:
The Well-Rounded Pregnancy Cookbook by Karen Gurwitz and Jen Hoy. Copyright © 2007 Karen Gurwitz and Jen Hoy. Published by Clarkson Potter/Publishers, a division of Random House, Inc.
