Meat & Seafood · American
Marry Me Chicken
Cook Now932kcal70g protein62.6g fat22.1g carbs~$3.56/ serving*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
No porkNo alcohol
Contains: gluten, dairy
Ingredients
Servings:
| 1 lb | chicken (breasts, halved and pounded even) |
| 1 tsp | salt |
| ½ tsp | black pepper |
| ⅓ cup | flour (for dredging) |
| ½ cup | sun-dried tomatoes (oil-packed, sliced, oil reserved) |
| 3 clove | garlic (minced) |
| ¾ cup | chicken stock |
| ¾ cup | heavy cream |
| ½ cup | Parmesan (grated) |
| 1 tsp | oregano (dried) |
| ½ tsp | red pepper flakes |
| ¼ cup | basil (torn) |
| 8 oz | pasta or crusty bread (the sauce demands a vehicle)optional |
Method
- prep6 mincutlets even, dried, seasoned, dredgedchicken halved, pounded to an even half inch, dried, seasoned and lightly floured — the flour is doing double duty: crust now, and the starch that will keep the cream sauce from breaking later
- sear8 minmedium-high, in the tomato-packing oilcutlets in two tablespoons of the sun-dried tomatoes' own oil, 3–4 minutes a side to deep gold, then out — that jar oil is concentrated tomato flavor the recipe would otherwise have to build from scratch
- saute2 minmediumgarlic + sun-dried tomatoes + oregano + chili flakes in the same pan until fragrant — the tomatoes fry briefly like a paste, waking their sugars before any liquid arrives
- deglaze3 minmedium-high, reduced by a third+ stock, scraping up the fond — the reduction now is what keeps the finished sauce from needing a long simmer after the cream, which would tighten it past pourable
- simmer5 minmedium-low, gentle+ cream + Parmesan at a lazy bubble until it coats a spoon — cream and cheese both punish a hard boil; the first splits, the second strings
- simmer4 mincutlets back in, spooned overchicken and its juices returned to warm through under a blanket of sauce — the resting juices are seasoning, not waste; basil over the top off the heat