Step 1

Season the chicken cutlets on both sides with 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper.

Step 2

In a large skillet over medium heat, add the sun-dried tomato oil.

Step 3

Add the chicken cutlets to the hot oil and cook, turning them once, until the cutlets are browned and they reach an internal temperature of 165 degrees F, about 6-8 minutes.

Step 4

Transfer the cutlets to a plate.

Step 5

In the same pan over medium heat, add the sun-dried tomatoes and the shallots and cook, while stirring, until fragrant, about 1 minute.

Step 6

Increase the heat to high.

Step 7

Add the wine and cook, while scraping the bottom of the pan to release the browned bits, until the liquid has mostly evaporated, about 2 minutes.

Step 8

Reduce the heat to medium.

Step 9

Add the heavy cream, the accumulated juices from the cutlets on the plate, the remaining salt, and the remaining pepper and stir to combine.

Step 10

Simmer the sauce mixture until it has slightly thickened, about 2 minutes.

Step 11

Add the cutlets to the pan and coat them with the sauce.

Step 12

Serve topped with the sauce and garnished with the parsley.