Chicken Cutlets with Sun-Dried Tomato Cream Sauce

southernliving.com

kam6288

4 (3-oz.) chicken breast cutlets (about ½-in. thick)

¾ tsp. black pepper

1 tsp. kosher salt, divided

2 Tbsp. olive oil

⅓ cup sun-dried tomatoes (from 1[8 ½-oz.] jar), thinly sliced

¼ cup finely chopped shallot (from 1 large [2 oz.] shallot)

½ cup dry white wine

½ cup chicken stock

½ cup heavy whipping cream

1 oz. Parmesan cheese, grated (about ¼ cup)

½ tsp. crushed red pepper

Thinly sliced fresh basil

Directions at southernliving.com

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