Marry Me Chicken (Print Version)
# Ingredients:
01 -
3 large chicken breasts, boneless and skinless, sliced into thin cutlets
02 -
½ teaspoon salt
03 -
¼ teaspoon ground black pepper
04 -
6 tablespoons (50g) all-purpose flour
05 -
2 tablespoons (30ml) olive oil
06 -
2 tablespoons (28g) unsalted butter
07 -
3 cloves garlic, minced
08 -
1 cup (240ml) chicken stock
09 -
1 cup (240ml) heavy cream
10 -
½ cup (43g) parmesan cheese, grated
11 -
1 teaspoon chili flakes
12 -
¼ teaspoon oregano
13 -
¼ teaspoon thyme
14 -
⅓ cup sundried tomatoes, chopped
15 -
1 tablespoon fresh basil leaves
# Instructions:
01 -
Season chicken cutlets with salt and pepper, then dredge in flour and shake off excess.
02 -
Heat olive oil and butter in large skillet over medium heat. Brown chicken 4-5 minutes per side until golden and cooked through. Transfer to plate and cover.
03 -
Saute garlic until fragrant. Add chicken stock and deglaze pan, scraping up browned bits.
04 -
Reduce heat to medium-low. Add heavy cream and parmesan. Simmer briefly, then add chili flakes, thyme, and oregano. Season with salt and pepper.
05 -
Add sundried tomatoes and return chicken to pan. Simmer until sauce thickens. Garnish with fresh basil and serve over pasta or rice.
# Notes:
01 -
Can slice chicken breasts into cutlets or buy pre-cut
02 -
Use block parmesan and grate fresh for best melting
03 -
Add sundried tomato oil when cooking garlic for extra flavor
04 -
Don't substitute half-and-half for heavy cream
05 -
Leftovers keep 3 days in fridge but don't freeze well