Chicken Cutlets in Sundried Tomato Cream Sauce

Most people in my family aren't big fans of tomatoes. I on the other hand love them any way they come. However, sundried tomatoes are a hit with everyone in my family. Here is a simple recipe for a total comfort food dish with fresh flavors.

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Chicken Cutlets in Sundried Tomato Cream Sauce

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1 shallot* chopped

4 skinless, boneless chicken breasts sliced into long strips

1 jar of sundried tomatoes in oil

1/2 a head of cauliflower chopped

6 - 8 stalks of asparagus chopped into largish chunks

1/2 cup chicken stock

1/2 cup white wine

1 cup heavy cream

Salt to taste

Lemon pepper to taste

*If you don't have shallots or find them hard to find, substitute a small onion and a clove of garlic

Pour a tablespoon or so of the oil from the sundried tomatoes into a large skillet pan. Salt and pepper your chicken strips and sauté the chicken in the oil. Cook chicken until you have some browning on all sides. No need to cook all the way through as the chicken will finish cooking in the sauce. Remove the chicken and set aside.

Add your chopped shallots and sauté till they start to wilt. Add in your sundried tomatoes. Deglaze the pan with the white wine and then the chicken stock. Make sure to scrape up all the good brown bits as this is what gives the sauce depth.

Add in the heavy cream, and cauliflower. Add the chicken back to the pan and let simmer until the cauliflower is almost soft. Add in the asparagus and cook all together until the asparagus is bright green but not too soft. Season with salt and pepper to taste and serve!