Ingredients: |
Ingredients: 3 large boneless, skinless chicken breasts, sliced into thin cutlets
½ teaspoon salt
¼ teaspoon ground black pepper
6 Tbsp flour
2 Tbsp olive oil
2 Tbsp unsalted butter
3 cloves garlic, minced (I always double)
1 cup chicken stock
1 cup heavy cream (do not use half and half as that won’t thicken the sauce enough)
½ cup grated parmesan cheese
1 tsp chili flakes
¼ tsp oregano
¼ tsp thyme
⅓ cup sundried tomatoes, chopped
1 Tbsp fresh basil leaves (or 1 tsp dried basil)
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Directions: |
Directions:Season chicken with salt and pepper, then dredge in flour and shake off excess.
In a large skillet, heat olive oil and melt the butter on medium heat. Swirl pan to coat evenly.
Brown the chicken (in batches) for 4-5 minutes on each side or until golden brown and cooked through. Transfer onto a plate, cover, and set aside.
Sauté the garlic until fragrant (about 1 min). Add the chicken stock and deglaze the pan, scraping up any bits stuck to the bottom of the pan.
Adjust the heat to medium-low and add the heavy cream and the parmesan cheese. Allow the sauce to simmer for a couple of minutes, then season with chili flakes, thyme, and oregano. Add salt and pepper to your taste, then add the sundried tomatoes. Add the chicken back in the sauce and let the sauce simmer and thicken for a few more minutes.
Garnish with chopped fresh basil leaves and serve warm over pasta or rice. |
This recipe for Marry Me Chicken is from