Turkey or Chicken Cutlets with Sun-Dried Tomatoes and Shitakes

OK so this is one of those meals you wake up thinking about the next morning! I watched this prepared on The Chew - it was a 5 in 5 meal -meaning 5 ingredients and prepared in 5 minutes -- Michael Symon used turkey cutlets but I used 1 package of Costco tenderloins (about 9 pieces ) makes 4 servings. You could serve this over grits as I did or angel hair pasta or even rice. It was fabulous!!

• 5 turkey cutlets pounded thin (or a package of chicken tenderloins)
• 1 cup sliced sun-dried tomatoes (Trader Joes sells these already sliced!)
• 2 cups sliced shitake mushrooms (that is a 6-8 oz package)
• 1 sliced shallot
• 1 cup Madeira wine
• 1/2 cup chopped parsley
• 6 tablespoons olive oil (divided) 
• 2 tablespoons butter
• flour (for dredging)
• 1/2 cup chicken broth or water
• salt and freshly cracked pepper

 He had you preheat 2 saute pans since I used my family skillet I had enough room to use one.
Preheat over med-high heat and add 3 T EVOO. Season cutlets/ tenderloins with s/p and dredge in flour and shake off. Cook about 2 min each side until golden brown. I then moved and even stacked them to the outer sides of pan

 Add the shallot and the mushrooms and a drizzle them with a bit more EVOO and stir to coat. Saute about 2 minutes until shallots clear and mushrooms wilting. Season with s/p

 Add in your sundried tomatoes and toss them together

 Add madeira and reduce liquid. Then add in your water or chicken broth and reduce slightly.
Note I moved my chicken back into center of pan and mixed ingredients together

 Add in the 2 T butter and stir til melted.

 Then add in your parsley

 We served it over grits but as I said over rice or angel hair pasta would be great as well.