Sun-Dried Tomatoes and Chicken

1 lb Chicken Cutlets

¼ tsp Ground Pepper, Divided

½ cup Slivered, Oil-Packed, Sun-Dried Tomatoes

1 tbsp Oil from Sun-Dried Tomato Jar

3 tbsp Olive Oil

½ cup Finely Chopped Shallots

½ cup Dry White Wine

½ cup Heavy Cream

2 tbsp Chopped Fresh Parsley

Sprinkle chicken with 1/8 teaspoon pepper.

Heat sun-dried tomato oil in a large skillet over medium heat. Supplement with olive oil as needed.

Add the chicken and cook, turning once, until browned on both sides and cooked through, about 6 minutes total,

Transfer the chicken to a plate.

Add the sun-dried tomatoes and shallots to the pan and cook, stirring for one minute.

Increase heat to high and add wine.

Cook, scraping up any browned bits, until the liquid has mostly evaporated, about 6-8 minutes.

Reduce heat to medium and stir in the cream, any juices from the chicken, and the remaining 1/8 teaspoon of pepper, and simmer for 2 minutes.

Return the chicken to the pan and turn to coat with the sauce.

Serve the chicken topped with the sauce and parsley.