How I Make Marry Me Chicken for Quick, Romantic Dinners
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 6
- Calories
- 447 kcal
- Protein
- 31.00 g
- Carbs
- 13.00 g
- Fat
- 30.00 g
Ingredients
- 3 largechicken breasts (boneless and skinless, sliced lengthwise into thin cutlets)
- ½ teaspoonsalt
- ¼ teaspoonground black pepper
- 6 tablespoonsall-purpose flour
- 2 tablespoonsolive oil
- 2 tablespoonsunsalted butter
- 3 clovesgarlic (minced)
- 1 cupchicken stock
- 1 cupheavy cream
- ½ cupgrated parmesan cheese
- 1 teaspoonchili flakes
- ¼ teaspoonoregano
- ¼ teaspoonthyme
- ⅓ cupsundried tomatoes (chopped)
- 1 tablespoonfresh basil leaves
Instructions
- 1
Season chicken with salt and pepper, then dredge in flour and shake off any excess.
- 2
In a large skillet, heat olive oil and melt the butter on medium heat. Swirl pan to coat with oil and butter evenly.
- 3
Brown the chicken (do not overcrowd and work in batches if needed) for 4-5 minutes on each side or until golden brown and cooked through. Transfer onto a plate, cover, and set aside.
- 4
Saute the garlic for a minute or until it's fragrant. Add the chicken stock, and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon.
- 5
Adjust the heat to medium-low, and add the heavy cream and the parmesan cheese to the skillet. Allow the sauce to simmer for a couple of minutes, then season with chili flakes, thyme, and oregano.
- 6
Season with salt and pepper to your taste, add the sundried tomatoes then put the chicken back in the sauce and let the sauce simmer and thicken for a few more minutes.
- 7
Garnish with chopped fresh basil leaves and serve warm over pasta or rice.