2-3 tablespoons olive oil
4 chicken breast cutlets
2 teaspoons kosher salt
Fresh cracked pepper
2 teaspoons dried Italian seasoning
1/2 cup chopped red onion
1/4 cup sliced sundried tomatoes
1/4 cup chopped parsley
2 tablespoons oil from sundried tomato
1/2 cup white wine
Heat a skillet with olive oil to medium high heat. Pat the chicken cutlets dry with a paper towel. Season one side of the chicken cutlets each with 1/4 teaspoon of salt, 1/2 teaspoon of Italian seasoning and some fresh cracked pepper.
Put the chicken cutlets in the pan, seasoned side down and then season the other side. Don’t overcrowd the pan. You may have to cook the chicken in batches, if necessary. Cook the chicken cutlets until they have formed a golden brown crust and set aside.
Once the chicken is done, wipe of some of the excess oil. Turn the heat down to medium and add sundried tomato oil and saute the red onions until tender. Add the sliced sundried tomatoes and heat through. Then, add the white wine and gently mix with the rest of the ingredients for about 1 minute.
Add all the chicken cutlets in the the sundried tomato and white wine sauce and let the sauce cook and reduce for about 5 minutes. Add the fresh chopped parsley, turn the heat off and serve.
Great with pasta, rice, salad or other grains.