Marry Me Chicken
, 4 servings
Golden pan-seared chicken cutlets in a creamy sun-dried tomato and Parmesan sauce.
| 3 large boneless, skinless chicken breasts, or 6 cutlets (about 1 kg), patted dry | Slice breasts, season with salt & pepper | Dredge in flour | Sear in oil & butter, 5 + 4 min | Cook garlic 1-2 min, then paste 2 min | Add oregano & red-pepper flakes | Add stock, simmer 5 min to halve | Add cream, warm 3 min until thick | Stir in Parmesan & sun-dried tomatoes | Return chicken, warm 4 min, add basil |
| Kosher salt & black pepper | |||||||||
| 30 g all-purpose flour | |||||||||
| 45 ml extra-virgin olive oil, plus more as needed | |||||||||
| 40 g unsalted butter | |||||||||
| 3 garlic cloves, chopped | |||||||||
| 1 tablespoon tomato paste | |||||||||
| 1/2 teaspoon dried oregano | |||||||||
| Red-pepper flakes, to taste | |||||||||
| 240 ml low-sodium chicken stock | |||||||||
| 1/2 to 3/4 cup / 120-180 ml heavy cream | |||||||||
| 45 g (1 1/2 oz) grated Parmesan | |||||||||
| 50 g sliced sun-dried tomatoes, packed in oil | |||||||||
| Fresh basil, for serving |
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