1. Step 1
    1. Sprinkle chicken with 1/8 teaspoon each salt and pepper.
    2. Heat sun-dried tomato oil in a large skillet over medium heat.
    3. Add the chicken and cook, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165 degrees F, about 6 minutes total.
    4. Transfer to a plate.
  2. Step 2
    1. Add sun-dried tomatoes and shallots to the pan.
    2. Cook, stirring, for 1 minute. Increase heat to high and add wine.
    3. Cook, scraping up any browned bits, until the liquid has mostly evaporated, about 2 minutes.
    4. Reduce heat to medium and stir in cream, any accumulated juices from the chicken and the remaining 1/8 teaspoon each salt and pepper; simmer for 2 minutes.
    5. Return the chicken to the pan and turn to coat with the sauce.
    6. Serve the chicken topped with the sauce and parsley.
  3. Nutrition Facts
    1. Serving Size
      1. 3 Oz. Chicken And 1/4 Cup Sauce
    2. Serving
      1. 18.9 g total fat; 8.4 g saturated fat;
      2. 97 mg cholesterol; 250 mg sodium. 532 mg potassium; 8.4 g carbohydrates;
      3. 1 g fiber; 2 g sugar; 25 g protein;
      4. 1030 IU vitamin a iu; 18 mg vitamin c; 17 mcg folate; 51 mg calcium; 2 mg iron; 43 mg magnesium;
      5. 324 calories
    3. Exchanges
      1. 3 Fat, 3 Lean Protein, 2 Vegetable
  4. Ingredients
    1. 1 pound chicken cutlets
    2. ¼ teaspoon salt, divided
    3. ¼ teaspoon ground pepper, divided
    4. ½ cup slivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar
    5. ½ cup finely chopped shallots
    6. ½ cup dry white wine
    7. ½ cup heavy cream
    8. 2 tablespoons chopped fresh parsley