Chicken Cutlets With Lemon & Sun Dried Tomatoes

An impressive one pan meal

A chicken breast is cut in half, and then pounded flat. The chicken cutlets are then dipped in cornstarch and pan fried. The same pan is used to make a velvety sauce of lemon, garlic and sun dried tomatoes!

What are sun dried tomatoes

Sun dried tomatoes are just that! Sun dried. The tomatoes are placed on large trays and left under the sun to dry out for over a week. The sun evaporates all of their moisture out and the result is a tomato with no water left! They are shriveled up, and sweeter than a regular tomato. Sun dried tomatoes can be found dry, in packets, or in a jar in oil. If your sun dried tomatoes come dry, you need to reconstitute them before using. Heat about 1 inch of water in a small saucepan to boiling. Add the tomatoes, cover and turn off heat. Let sit for 10 minutes. If your tomatoes come in oil, just drain them before using. You don’t have to rinse them, that oil is good flavor! If you don’t want to use sun dried tomatoes, other additions can be used: try sweet peas, or even prosciutto or bacon!

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Chicken Cutlets With Lemon & Sun Dried Tomatoes

Courses: Dinner, Main Dish Recipe Keys: Dairy Free Gluten Free

Difficulty: Beginner Prep Time 15 min Cook Time 15 min Total Time 30 mins

Servings: 2

Best Season: Suitable throughout the year

Description

Chicken is flattened into cutlets, and covered in a velvety sauce made up of lemons, garlic, white wine and sun dried tomatoes! One pan meal.

You Need

Servings

For the Chicken

• 1 Boneless Chicken Breast (I used lime)
• ¹⁄₄ cup Rice Flour (All purpose for non gluten free version)
• ¹⁄₂ teaspoon Kosher Salt
• ¹⁄₂ teaspoon Freshly Ground Black Pepper
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder

For the Lemon Sun Dried Tomato Sauce

• 2 tablespoons Lemon Juice
• 1 teaspoon Lemon Zest
• 4 Lemon Slices (Sliced thin)
• ¹⁄₃ cup Sun Dried Tomatoes (If in oil, drained, if dry, reconstituted)
• ¹⁄₄ cup Dry White Wine
• 3 cloves Garlic (Sliced)
• Salt & Pepper (To taste)

Method

Prepare the Chicken

1. • Rinse chicken and pat dry.
     
     
   • Slice the chick in half so you have two thinner chicken breasts.
     
     
   • Lightly coat chicken in some oil and put one piece between parchment paper and flatten to about 1/4 inch thick. You can use a mallet or a rolling pin. Or whatever you can find!
   

Coat the Chicken

1. • In a dish wide enough to fit flattened chicken, put rice flour and seasonings. Mix.
     
     
   • Coat chicken with rice flour on both sides. Shake off excess. Put on a cooling rack to sit for 5 minutes so that flour will set.

Cook the Chicken

1. • In a large frying pan heat 1 tablespoon of duck fat or whichever fat you choose. Heat oil until hot, about 3 minutes, until shimmering.

   • Cook chicken over medium heat in oil, one piece at a time until browned on each side. This should take about 3-4 minutes per side. Chicken will easily release from bottom of pan when ready to be flipped.

   • Remove chicken from pan. Let sit on cooling rack so the chicken does not pool in the oil it was cooked in.

Make the Pan Sauce

1. • Add garlic to oil chicken was cooked in, and cook for 3 minutes over low - medium heat until soft. 

   • Add sliced sun dried tomatoes.

   • Add wine, and cook, simmering and scraping up browned bits on bottom of pan. 

   • Add lemon juice & zest.

   • Add chicken and juices back into pan. Coat with sauce and simmer softly for 3 minutes or just until chicken is warmed through.

   • Top with lemon slices.

   • Share with someone you love.

   If your sun dried tomatoes come dry, you need to reconstitute them before using. Heat about 1 inch of water in a small saucepan to boiling. Add the tomatoes, cover and turn off heat. Let sit for 10 minutes.

Keywords: sundried tomatoes, chicken cutlets, lemon, white wine sauce