Chicken Cutlets with Sun-dried Tomatoes and Cheese

I had a package of sun-dried tomatoes in my fridge that needed to be used up, so I gave this recipe a try. The sun-dried tomatoes gave a special flavor to the dish. I am glad that even my picky eater son said "Mom you will definitely be making this again".

Ingredients:

4 large skinless and boneless chicken cutlets
2 tablespoons butter
1 medium-sized onion, thinly sliced
3 tablespoons sun-dried tomatoes packed in oil, thinly sliced
2/3 cup water
½ chicken bouillon cube
200 g./7 oz. Swiss cheese (Emmental), shredded

Directions:

Rinse and pat dry the chicken breasts.
Sandwich each boneless chicken between two pieces of waxed paper or plastic wrap, pound lightly with the flat side of a meat mallet until the chicken is even in thickness.
In a large skillet over medium heat, melt the butter and add the chicken cutlets.
Cook the chicken cutlets until lightly browned on both sides, about 5 minutes. Remove the chicken cutlets and keep warm.
Add the sliced onion to the same skillet, turning until tender.
Add the sun-dried tomatoes, chicken bouillon, and water. Bring to a gentle simmer, then return the chicken cutlets to the skillet. Cover and cook for 3 more minutes over low heat.
Top each chicken cutlet with the shredded cheese, cook over low heat just to melt the cheese. Serve it with plain rice or baked potatoes.