INGREDIENTS:
1 pound chicken cutlets 
¼ teaspoon Himalayan salt, divided

¼ teaspoon ground pepper, divided

½ cup slivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar

½ cup finely chopped shallots

½ cup apple cider vinegar

½ cup coconut milk

2 tablespoons chopped fresh parsley

DIRECTIONS:
Step 1: Sprinkle chicken with 1/8 teaspoon each salt and pepper. Heat sun-dried tomato oil in a large skillet over medium heat. Add the chicken and cook, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165°F, about 6 minutes total.

Step 2: Add tomatoes and shallots to the pan. Cook, stirring, for 1 minute. Increase heat to high and add vinegar. Cook, scraping up any browned bits, until the liquid has mostly evaporated, about 2 minutes. Reduce heat to medium and stir in milk, any accumulated juices from the chicken and the remaining 1/8 teaspoon each salt and pepper; 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.