Marry Me Chicken
By Diana · littlesunnykitchen.com
30 min6 servings
Pan-seared chicken cutlets in a creamy garlic, sun-dried tomato and herb sauce with parmesan.
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| prepSlice chicken breasts lengthwise into thin cutlets | ||||||
| 3 large boneless, skinless chicken breasts, sliced lengthwise into thin cutlets | Season chicken, dredge in flour | Brown chicken 4–5 min per side until 165°F / 74°C | Add tomatoes, return chicken, simmer until thick | Garnish with basil, serve warm | ||
| ½ teaspoon salt | ||||||
| ¼ teaspoon ground black pepper | ||||||
| 50 g all-purpose flour | ||||||
| 30 ml olive oil | Heat oil & butter, swirl to coat | |||||
| 30 g unsalted butter | ||||||
| 3 cloves garlic, minced | Sauté garlic 1 min until fragrant | Add stock, deglaze pan scraping bits | Add cream & parmesan, simmer 2 min | Season with chili flakes, thyme, oregano | ||
| 240 ml chicken stock | ||||||
| 240 ml heavy cream | ||||||
| 50 g grated parmesan cheese | ||||||
| 1 teaspoon chili flakes | ||||||
| ¼ teaspoon oregano | ||||||
| ¼ teaspoon thyme | ||||||
| 50 g sundried tomatoes, chopped | ||||||
| 1 tablespoon fresh basil leaves | ||||||
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