season chicken cutlets with salt and pepper on both sides. Heat the sun dried tomato oil in a large enough skillet over medium hot heat. Add the chicken and cook, turning once, until browned and cooked through, use an instant-read thermometer and insert it into the fattest part and it should read 165'F. roughly 6 minutes. transfer chicken to a plate.

Add the sun dried tomatoes and the shallots to the pan. Cook stirring for a minute or so, increase the heat to high and add the white wine. Cook, scraping up and browned bits, until the liquid has mostly evaporated. about 2 minutes. Reduce heat to medium and stir in the cream, and any juices from the chicken plate. Season with salt and pepper and simmer for 2 minutes. Return the chicken back to the sauce; turn to coat with the sauce. Serve chicken topped with sauce.