Marry me chicken

Name: Marry me chicken
Total time: 1500 s
Yield: 6 people
Cuisine: American
Ingredients: 3 large chicken breasts boneless and skinless, sliced lengthwise into thin cutlets; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 6 tablespoons (50 grams) all-purpose flour; 2 tablespoons (30 ml) olive oil; 2 tablespoons (28 grams) unsalted butter; 3 cloves garlic minced; 1 cup (240 ml) chicken stock; 1 cup (240 ml) heavy cream; 1/2 cup (43 grams) parmesan cheese grated; 1 teaspoon chili flakes; 1/4 teaspoon oregano; 1/4 teaspoon thyme; 1/3 cup sundried tomatoes chopped; 1 tablespoon fresh basil leaves

Justin Choe @chef_jchoe07

Needed to use chicken before expiration searched google and found a yummy recipe.

Justin Choe @chef_jchoe07

Needed to use chicken before expiration searched google and found a yummy recipe.

Saved

Ingredients

25 minutes

6 people

3large chicken breasts boneless and skinless, sliced lengthwise into thin cutlets
1/2 teaspoonsalt
1/4 teaspoonground black pepper
6 tablespoons (50 grams)all-purpose flour
2 tablespoons (30 ml)olive oil
2 tablespoons (28 grams)unsalted butter
3 clovesgarlic minced
1 cup (240 ml)chicken stock
1 cup (240 ml)heavy cream
1/2 cup (43 grams)parmesan cheese grated
1 teaspoonchili flakes
1/4 teaspoonoregano
1/4 teaspoonthyme
1/3 cupsundried tomatoes chopped
1 tablespoonfresh basil leaves

Saved

Steps

25 minutes

1

Season chicken with salt and pepper, then dredge in flour and shake off any excess.
2

In a large skillet, heat olive oil and melt the butter on medium heat. Swirl pan to coat with oil and butter evenly.
3

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.
4

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.
5

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
6

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.
7

Garnish with chopped fresh basil leaves and serve warm over pasta or rice.