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Chicken Cutlets

Chicken Cutlets with Sun-dried Tomato Cream Sauce over Angel Zucchini Pasta

© Chef Laura Bonicelli
The sun-dried tomatoes and cream create an intense sauce that pairs perfectly with Angel Zucchini Pasta.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Dish - Poultry, MM-Blue
Cuisine American, Italian
Servings 4
Calories 529 kcal

Ingredients
  

  • 8 ounces angel hair pasta
  • 2 large zucchini spiralized

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  • 2 large chicken breasts sliced in half evenly horizontally
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper

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  • 1/2 cup slivered sun-dried tomatoes packed in oil
  • 1 tablespoon sun-dried tomato oil reserved from jar
  • 1/2 cup finely chopped shallot
  • 1 large clove garlic minced
  • 1/2 cup dry white wine
  • 1/2 cup heavy cream

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  • 4 tablespoons tarragon leaves

Instructions
 

  • Prepare and measure all ingredients - "mise en place". Heat a large pot of salted water over high heat.
  • Pound the cutlet to even out, if necessary. Sprinkle the cutlets on both sides with salt and pepper. Heat the reserved sun-dried tomato oil in a large skillet over medium heat. Add the chicken and cook for three minutes. Turn the cutlets over and brown for an additional three to five minutes, until an instant-read thermometer reaches 165 F. Transfer the cutlets to a plate.
  • Add the sundried tomatoes, shallots, and garlic to the pan. Cook, stirring for 2 minutes. Increase the heat to high and add the wine. Cook, stirring and scraping up browned bits on the bottom of the pan, until the wine evaporates, about 3 minutes. Reduce the heat to medium, stir in the cream and chicken juices from the plate. Simmer for one minute. Taste and adjust salt and pepper.
  • Return the chicken to the pan. Turn the chicken to coat. Cover to keep warm.
  • Cook the pasta according to manufacturers directions. Once cooked, remove the pasta from the pot to a bowl using tongs. Add the spiralized zucchini to the pasta water and cook for 30 seconds. Remove the zucchini and add to the pasta. Toss to combine.
  • Divide the angel zucchini pasta among four plates. Top each with a cutlet and sauce. Garnish with tarragon.

Video

Nutrition

Calories: 529kcalCarbohydrates: 60gProtein: 24gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 70mgSodium: 256mgPotassium: 1139mgFiber: 5gSugar: 7gVitamin A: 1200IUVitamin C: 41mgCalcium: 155mgIron: 5mg
Keyword coconut cream
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