Marry Me Chicken

Ingredients

• 3 large boneless, skinless chicken breasts, sliced lengthwise into thin cutlets
• ½ tsp salt
• ¼ tsp ground black pepper
• 6 Tbsp all-purpose flour
• 2 Tbsp olive oil
• 2 Tbsp unsalted butter
• 3 cloves garlic, minced
• 1 cup chicken stock
• 1 cup heavy cream
• ½ cup parmesan cheese, grated
• 1 tsp chili flakes
• ¼ tsp oregano
• ¼ tsp thyme
• ⅓ cup sun-dried tomatoes, chopped
• 1 Tbsp fresh basil leaves

Directions

1. Season the chicken with salt and pepper, then dredge in flour and shake off the excess.
2. Heat the olive oil and melt the butter in a large skillet over medium heat, swirling to coat the pan evenly.
3. Brown the chicken in batches (don’t overcrowd), 4–5 minutes per side, until golden and cooked through. Transfer to a plate, cover, and set aside.
4. Sauté the garlic for a minute until fragrant. Add the chicken stock and deglaze, scraping up any stuck bits with a wooden spoon.
5. Reduce the heat to medium-low and add the heavy cream and parmesan. Let the sauce simmer a couple of minutes, then season with the chili flakes, thyme, and oregano.
6. Season with salt and pepper to taste, add the sun-dried tomatoes, then return the chicken to the sauce and simmer a few more minutes until thickened.
7. Garnish with chopped fresh basil and serve warm over pasta or rice.