Name: Marry Me Chicken
Ingredients: 3 large boneless, skinless chicken breasts, sliced lengthwise into thin cutlets; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 6 tablespoons (50 g) all-purpose flour; 2 tablespoons (30 mL) olive oil; 2 tablespoons (28 g) unsalted butter; 3 garlic cloves, minced; 1 cup (240 mL) chicken stock; 1 cup (240 mL) heavy cream; 1/2 cup (43 g) grated Parmesan cheese; 1 teaspoon chili flakes; 1/4 teaspoon dried oregano; 1/4 teaspoon dried thyme; 1/3 cup (50 g) chopped oil-packed sun-dried tomatoes; 1 tablespoon chopped fresh basil leaves

Instructions

Season the chicken with salt and pepper, dredge it in the flour, and shake off the excess.
Heat the olive oil and melt the butter in a large skillet over medium heat, swirling to coat the pan.
Brown the chicken for 4 to 5 minutes per side, working in batches if necessary, until golden and cooked through. Transfer to a plate, cover, and set aside.
Saute the garlic for about 1 minute, until fragrant. Add the chicken stock and deglaze the pan, scraping up the browned bits.
Reduce the heat to medium-low. Add the heavy cream and Parmesan and simmer for a couple of minutes. Stir in the chili flakes, oregano, and thyme.
Season the sauce to taste, add the sun-dried tomatoes, and return the chicken to the skillet. Simmer for a few minutes, until the sauce thickens.
Garnish with fresh basil and serve warm over pasta or rice.

Notes

Chicken cutlets should be about 1/4 inch thick. Pound them thinner if necessary.
Do not substitute light cream or half-and-half; the sauce may not thicken sufficiently.
Freshly grated Parmesan melts more smoothly than pre-grated cheese.

Marry Me Chicken

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Ingredients

Instructions

Notes

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