Chicken Cutlets with Sun-dried Tomato Cream Sauce

1 pound chicken cutlets (I used thin chicken breasts and pounded them thin)

Salt or seasoned salt

Pepper

¼ – ½ cup sun-dried tomatoes, plus 1 T. oil from the jar (chop tomatoes very fine)

½ cup finely chopped shallots

1 cup fresh mushrooms

½ cup dry white wine

½ cup heavy cream

Sprinkle the chicken with salt and pepper. Heat sun-dried tomato oil in large skillet over medium heat. Add the chicken and cook, turning once, until browned and cooked through (about 10-15 minutes, depending on the thickness of the chicken) Transfer to a plate.

Add sun-dried tomatoes, shallots and mushrooms to the pan. Cook until mushrooms and shallots are done.

Increase heat to high and add the wine. Cook until the liquid has almost evaporated, about 2 minutes.

Reduce heat to medium and stir in cream, simmer for 2 minutes.

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

Serve the chicken topped with the sauce.