Marry Me Chicken
A creamy, flavorful chicken dish with tender cutlets, garlic, sundried tomatoes, and a savory sauce.
Equipment
- Skillet
- Measuring Cups
- Measuring Spoons
- Knife
Ingredients
- 3 pieces large chicken breasts boneless and skinless, sliced lengthwise into thin cutlets
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 6 Tbsp. all-purpose flour
- 2 Tbsp. olive oil
- 2 Tbsp. unsalted butter
- 3 cloves garlic minced
- 1 cup chicken stock
- 1 cup heavy cream
- 1/2 cup parmesan cheese grated
- 1 tsp. chili flakes
- 1/4 tsp. oregano
- 1/4 tsp. thyme
- 1/3 cup sundried tomatoes chopped
- 1 Tbsp. fresh basil leaves
Instructions
- Season the chicken cutlets with salt and black pepper.
- Dredge the seasoned chicken in flour, shaking off any excess.
- Heat a skillet over medium heat and add olive oil and butter. Once melted, add the chicken cutlets and brown for about 4-5 minutes on each side.
- Transfer the browned chicken to a plate and cover to keep warm.
- Add minced garlic to the same skillet and sauté for about a minute until fragrant.
- Deglaze the pan with chicken stock, scraping up any bits stuck to the bottom.
- Reduce heat to medium-low, then add heavy cream and parmesan cheese. Stir gently until the sauce simmers.
- Season the sauce with chili flakes, oregano, thyme, and adjust to taste.
- Add chopped sundried tomatoes, return the chicken to the skillet, and let it simmer for a few minutes.
- Garnish with fresh basil leaves and serve warm.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days.