Recipe courtesy of Marcia Stanley, MS, RDN, Culinary Dietitian, on behalf of Milk Means More
Total time: 20 minutes
Servings: 4
3/4 cup half-and-half
1/2 teaspoon all-purpose flour
1 1/4 pounds boneless, skinless chicken breast cutlets (about 3/4 inch thick)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon oil from sun-dried tomato jar
1/2 cup oil-packed, slivered sun-dried tomatoes, drained
1/3 cup finely chopped onion
1/3 cup reduced-sodium chicken broth
1 tablespoon grated
Parmesan-Reggiano cheese
In bowl, whisk half-and-half and flour. Set aside.
Pat chicken pieces dry with paper towels. If necessary, cut into four serving-size pieces. Sprinkle both sides of chicken with salt and pepper.
In large nonstick skillet over medium heat, heat sun-dried tomato oil. Cook chicken pieces 3-4 minutes, or until browned. Turn chicken. Cook 3-4 minutes, or until thermometer inserted in thickest portion of chicken reads 165 F. Transfer to serving platter. Loosely cover with foil to keep warm.
Add sun-dried tomatoes and onions to drippings in skillet. Cook 1-2 minutes, or until onion is tender. Stir in broth. Cook, stirring constantly, until most liquid evaporates. Stir in cream mixture and any accumulated juices from cooked chicken. Cook and stir until simmering and slightly thickened. Remove from heat. Stir in Parmesan-Reggiano cheese.
To serve, spoon sauce over chicken.