Meet your new favorite weeknight meal.
All told, this is a cinch to put together.
White Wine Substitutions
Many recipes call for wine, which acts as a flavor builder essentially.
Credit:Alison Miksch; Food Stylist: Melissa Gray; Prop Stylist: Christina Brockman
White wine is often used in dishes featuringseafood, chicken, pork, and mushrooms.
In this dish, a dry vermouth can be used instead.
Ingredients
4(3-oz.)
Credit:Alison Miksch; Food Stylist: Melissa Gray; Prop Stylist: Christina Brockman
chicken breast cutlets (about 1/2-in.
kosher salt, divided
2Tbsp.
olive oil
1/3cup sun-dried tomatoes (from 1[8 1/2-oz.]
Credit:Alison Miksch; Food Stylist: Melissa Gray; Prop Stylist: Christina Brockman
jar), thinly sliced
1/4cup finely chopped shallot (from 1 large [2 oz.]
shallot)
1/2cup dry white wine
1/2cup chicken stock
1/2cup heavy whipping cream
1oz.
Parmesan cheese, grated (about 1/4 cup)
1/2tsp.
Credit:Alison Miksch; Food Stylist: Melissa Gray; Prop Stylist: Christina Brockman
Heat oil in a large skillet over medium.
Transfer to a plate.
Do not wipe skillet clean.
Credit:Alison Miksch; Food Stylist: Melissa Gray; Prop Stylist: Christina Brockman
Cook tomatoes and shallot:
Add sun-dried tomatoes and shallot to drippings in skillet.
Cook over medium, stirring often, until fragrant, about 1 minute.
Add wine and stock to skillet; cook, scraping bottom of skillet to loosen browned bits.
Add cream and cheese:
Reduce heat to medium.
Stir in whipping cream, Parmesan, crushed red pepper, and remaining 1/4 teaspoon salt.
Return chicken to pan:
Return chicken and any accumulated juices on plate to skillet.
Bring to a simmer over medium.
Garnish with basil, and serve.
