Main Dishes · No. 117

Marry Me Chicken

Thin chicken cutlets in a creamy parmesan and sundried tomato sauce, made in one skillet.

Serves 6Total time 25 minAmericanDinner

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Ingredients

3 large chicken breasts, boneless and skinless, sliced lengthwise into thin cutlets
½ teaspoon salt
¼ teaspoon ground black pepper
6 tablespoons (50 g) all-purpose flour
2 tablespoons (30 ml) olive oil
2 tablespoons (28 g) unsalted butter
3 cloves garlic, minced
1 cup (240 ml) chicken stock
1 cup (240 ml) heavy cream (double cream in the UK)
½ cup (43 g) grated parmesan cheese
1 teaspoon chili flakes
¼ teaspoon oregano
¼ teaspoon thyme
⅓ cup (50 g) sundried tomatoes, chopped
1 tablespoon fresh basil leaves

Equipment: skillet, kitchen tongs, spatula.

Season chicken with salt and pepper, then dredge in flour and shake off any excess.
In a large skillet, heat olive oil and melt the butter on medium heat. Swirl pan to coat with oil and butter evenly.
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.
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.
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.
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.
Garnish with chopped fresh basil leaves and serve warm over pasta or rice.

Printed from Little Sunny Kitchen (littlesunnykitchen.com), recipe by Diana. Prep 10 min, cook 15 min, total 25 min, 6 servings.
From the printed notes: Chicken cutlets are sold in most stores, or slice a breast in half parallel to the cutting board. Cutlets should be about ¼ inch thick; pound thinner with a meat mallet if needed. Boneless skinless thighs work too but take longer to cook.
When sauteing the garlic, add a little oil from the sundried tomato jar for more flavor.
Do not use half and half (single cream). It will not thicken the sauce enough.
Grate parmesan from a block. Pre-grated cheese has less flavor and does not melt well.
Storing: keep sealed in the fridge up to 3 days. Reheat in the microwave or oven with a splash of water. Freezing is not recommended because creamy sauces can turn grainy.
Nutrition as printed (per serving): 447 kcal, 13 g carbs, 31 g protein, 30 g fat, 15 g saturated fat, 147 mg cholesterol, 601 mg sodium, 749 mg potassium, 1 g fiber, 3 g sugar.
Photo 2 is page 2 of the printout (step 7, notes, and nutrition).