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Marry Me Chicken
By Naz Deravian · cooking.nytimes.com
4 servings
| prepPat chicken breasts dry | ||||||||
| 3 large boneless, skinless chicken breasts (about 2 ¼ lb / 1 kg), sliced horizontally into 6 cutlets, patted dry | Season & coat chicken with flour | Sear cutlets medium-high to medium, 5 min per side | Return chicken to pan, warm 4 min | Scatter basil on top | ||||
| Kosher salt | ||||||||
| Black pepper | ||||||||
| ¼ cup / 30 g all-purpose flour | ||||||||
| 3 tablespoons / 45 ml extra-virgin olive oil, plus more as needed | ||||||||
| 3 tablespoons / 45 g unsalted butter | ||||||||
| 3 garlic cloves, chopped | Cook garlic until fragrant, 1–2 min | Stir in tomato paste, 2 min | Add oregano & red-pepper flakes | Simmer stock, reduce by half, 5 min | Stir in cream, thicken 3 min | Stir in Parmesan & sun-dried tomatoes | ||
| 1 tablespoon tomato paste | ||||||||
| ½ teaspoon dried oregano | ||||||||
| Red-pepper flakes, to taste | ||||||||
| 1 cup / 240 ml low-sodium chicken stock | ||||||||
| ½ to ¾ cup / 120–180 ml heavy cream | ||||||||
| ½ cup / 50 g grated Parmesan | ||||||||
| ⅓ cup / 50 g sliced sun-dried tomatoes, packed in oil | ||||||||
| Fresh basil, for serving | ||||||||
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