Chicken Cutlets in Cream Sauce with Sun-Dried Tomatoes

Preparation Time: 5 minutes
Cooking Time: 25 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 4

Juicy and quickly prepared chicken meat in a delicious sauce, enriched with Italian herbs and sun-dried tomatoes.

Season the chicken cutlets on both sides with salt and freshly ground pepper. Drain the sun-dried tomatoes, then cut them into pieces or strips. Peel the shallot and finely chop it.
Heat oil in a pan, then fry the seasoned cutlets in it. Cook them on each side until they turn lightly golden brown. Remove the cooked cutlets from the pan and set them aside on a plate.
Add the shallot and chopped tomatoes to the pan. If needed, add a bit more oil. Sauté the ingredients for 1-2 minutes while stirring, then pour in the broth. Use a spatula to scrape the bottom of the pan to release all the caramelized bits that formed during frying.
Increase the heat slightly and let the liquid simmer for about 5 minutes, reducing it by about half.
Lower the heat to medium and pour in the sweet cream. Add grated Parmesan and Italian herbs. Mix well, and once the Parmesan melts and binds with the sauce, return the cooked cutlets to the pan along with any juices that were released while resting. Let the cutlets simmer in the sauce for about 5 more minutes.
Garnish the prepared dish with fresh basil leaves. Serve with rice, gnocchi, breadcrumb croquettes, or another side dish of your choice.