MARRY ME CHICKEN #recipe #easyrecipe

[moniquerubalcavafoods]

- 3 large boneless, skinless chicken breasts, or 6 chicken cutlets (about 2/ pounds total), patted dry
- Kosher salt (such as Diamond Crystal) and black pepper
- ¼ cup all-purpose flour
- 3 tablespoons extra-virgin olive oil, plus more as needed
- 3 tablespoons unsalted butter
- 3 garlic cloves, chopped
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- Red-pepper flakes, to taste
- 1 cup low-sodium chicken stock
- ½ to ¾ cup heavy cream
- ½ cup (1½ ounces) grated Parmesan
- 1/3 cup sliced sun-dried tomatoes, packed in oil
- 1/2 tablespoon chicken bouillon (Optional! this is my modification)
- Fresh basil, for serving

Step 1
If using chicken breasts, start from the thickest end and slice each chicken breast in half horizontally (see Tip at the bottom).
Season both sides of the chicken cutlets well with salt and pepper.
Step 2
Scatter the flour on a large plate and coat the cutlets, shaking off the excess. Transfer the cutlets to a sheet pan or large plate in a single layer.
Step 3
Heat the oil in a large pan over medium-high. Once hot, reduce the heat to medium and add the butter.
As soon as it melts, add the cutlets and cook until golden on one side, about 5 minutes. Flip the chicken and cook the other side until golden, 4 to 5 minutes. Do this in batches, if needed, adding more oil, if needed. Transfer the cutlets to a plate or sheet pan.
Step 4
Reduce the heat to low, add the garlic and cook, stirring often, until fragrant, 1 to 2 minutes. Add the tomato paste, stirring until the color deepens, about 2 minutes. Add the oregano and red-pepper flakes, to taste.

Step 5
Increase the heat to medium, add the stock and bring to a simmer, scraping up any bits from the bottom of the pan, until the liquid is reduced by half, about 5 minutes.
Step 6
Add ½ cup of the cream and warm through, stirring, until it thickens slightly, about 3 minutes.
Watch the cream closely, reducing the heat if necessary, to maintain a gentle simmer. Stir in the Parmesan and the sun-dried tomatoes. Add more cream, if you like, and season the sauce. This is where I like to add the chicken bouillon, this is optional but it really adds a lot more flavor.
Step 7
Place the chicken back in the pan to warm through, about 4 minutes. Remove from the heat and scatter basil on top. Serve with your favorite sides. I served mine on a bed of butter noodles.

[PavelMosko]

It's really cool reminds me an Italian version of the Indian Butter Chicken dish

[laohare]

My friend made it. We were gobsmacked! It is restaurant quality recipe!

[nanigoose]

I'd like to use coconut milk instead of the cream for a different version.

[brendabernal]

I make this often, and it's amazing!

[jodicotton]

Don't use plastic cutting boards. They add plastic shavings to the food.

[diddlydooha]

"one of" your "most favorites" -- so you have MANY 'most" favorites? many favorites? and "one of" everything you like, yeah?

[brendancreaven]

Looks like it's probably the same colour going out as it is going in.

[rillyjo]

whats the white strip in chicken breast? i cut it out bc it grosses me out lol

[MarcB-ug]

Are you Married ? JK Living 😊 Trying it today . Have a great day .

[diongld]

Looks nice but i don't like chicken breast, i may try it with thighs. 😂