Marry Me Chicken

Takes 30 minutes | Serves 4 |

Ingredients

3 pieces boneless, skinless chicken breasts
0.5 teaspoon salt
0.25 teaspoon ground black pepper
50 grams all-purpose flour
30 ml olive oil
28 grams unsalted butter
3 cloves garlic
240 ml chicken stock
240 ml heavy cream
50 grams parmesan cheese, grated
1 teaspoon chili flakes
0.25 teaspoon oregano
0.25 teaspoon thyme
0.33 cup sundried tomatoes, chopped
1 tablespoon fresh basil leaves, chopped (for garnish)

Steps

Prepare the Chicken

• Season the chicken cutlets with salt and pepper.
• Dredge the chicken in flour, making sure to shake off any excess flour.

Brown the Chicken

• In a large skillet, heat the olive oil and melt the butter over medium heat.
• Swirl the pan to coat it evenly with the oil and butter mixture.
• Add the chicken to the pan (in batches if necessary to avoid overcrowding). Cook for 4-5 minutes on each side, or until the chicken is golden brown and cooked through.
• Once done, transfer the chicken to a plate, cover, and set aside.

Prepare the Sauce

• In the same skillet, sauté the minced garlic for about 1 minute, or until fragrant.
• Add the chicken stock to the pan, deglazing it by scraping up any browned bits from the bottom with a wooden spoon.
• Reduce the heat to medium-low, and add the heavy cream and grated parmesan cheese. Stir well to combine.
• Let the sauce simmer for a couple of minutes until it starts to thicken.

Season the Sauce

• Add chili flakes, oregano, and thyme to the sauce. Season with additional salt and pepper to taste.
• Stir in the chopped sundried tomatoes.
• Return the browned chicken cutlets to the skillet, nestling them into the sauce. Allow the sauce to simmer and thicken for an additional 3-4 minutes, coating the chicken with the sauce.

Serve

• Garnish with freshly chopped basil leaves.
• Serve the chicken and sauce warm, either over pasta or rice.