Marry Me Chicken
Ingredients
- 3 tablespoons all-purpose flour
- Salt
- ¼ teaspoon Freshly ground black pepper
- 4 thin-sliced chicken breasts, ((about 1¼ lbs/567 g); see note)
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, (finely chopped)
- 3 cloves garlic, (minced)
- 1 cup heavy cream
- 1 cup chicken broth
- ⅓ cup sun-dried tomatoes packed in oil, (drained and finely chopped)
- 2 teaspoons tomato paste
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon sugar
- 2 tablespoons grated Parmigiano Reggiano or Pecorino Romano cheese
- 2 tablespoons chopped fresh basil, (plus more for serving)
Instructions
- 1
Place the flour, ¾ teaspoon salt, and the black pepper in a ziplock bag and shake to combine. Add the chicken to the bag; seal the bag tightly and shake to coat the chicken evenly. Set aside.
- 2
Heat the oil in a large nonstick skillet over medium-high heat. Place the flour-dusted chicken in the pan and cook, flipping once, until the chicken is lightly golden and just cooked through, about 3 minutes total. Transfer the chicken to a plate and set aside.
3 min - 3
Reduce the heat to medium and add the onions to the skillet. Cook, stirring frequently, until softened and translucent, 2 to 3 minutes. Add the garlic and cook, stirring constantly, for 30 seconds more; do not brown. Add the cream, broth, sun-dried tomatoes, tomato paste, oregano, red pepper flakes, sugar, and ¼ teaspoon salt; use a wooden spoon to scrape any brown bits from the pan into the liquid. Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is thickened, about 5 minutes. Stir in the Parmigiano Reggiano (or Pecorino Romano) and basil. Add the chicken back to the pan, along with any juices that accumulated on the plate; reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 1 to 2 minutes. Sprinkle with more fresh basil, if desired, and serve.
2 min
Nutrition
Per serving (based on 4 servings)
