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Marry Me Chicken

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Creamy, flavorful chicken in a rich tomato-cream sauce with sun-dried tomatoes and parmesan, perfect for weeknights or special guests.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (each 9 to 10 ounces)
  • Kosher salt, to taste
  • Ground black pepper, to taste
  • 1/2 cup all purpose flour
  • 6 tablespoons salted butter, divided
  • 2 tablespoons vegetable oil, divided
  • 1/2 small yellow onion, finely diced (about 1/2 cup)
  • 4 garlic cloves, grated or minced
  • 1/4 teaspoon crushed red pepper
  • 2 tablespoons tomato paste
  • 1/2 cup dry white wine
  • 2 cups chicken broth
  • 2/3 cup dry packed sun dried tomatoes, sliced
  • 1/2 teaspoon Italian seasoning
  • 1 cup heavy cream
  • 1/2 cup freshly grated parmesan, plus more for serving
  • Flat leaf parsley, finely chopped, for serving

Instructions

  1. Starting from the thickest end, slice each chicken breast in half horizontally to end up with a total of 8 cutlets. Season both sides of the chicken with salt and pepper, to taste.
  2. Spread the flour in a shallow dish. Dredge each cutlet in flour, shaking off excess.
  3. Heat a large skillet over medium high heat. Add 2 tablespoons butter and 1 tablespoon oil. Once melted, cook 4 cutlets until golden brown, 4-5 minutes per side. Transfer to a plate and repeat with remaining cutlets.
  4. Reduce heat to medium low. In the same skillet, melt remaining butter and add the onion. Cook until translucent, about 2 minutes.
  5. Add garlic, red pepper, and tomato paste. Stir and cook until garlic is fragrant, about 1 minute.
  6. Pour in wine to deglaze, scraping up brown bits. Let reduce by half, about 2 minutes.
  7. Stir in chicken stock, sun dried tomatoes, and Italian seasoning. Bring to a simmer, then add chicken back to the pan; cook for 5 minutes.
  8. Stir in cream and parmesan, letting simmer for 5 minutes until chicken is tender and flavors meld.
  9. Top with parsley and extra parmesan, and serve alongside mashed potatoes or pasta.

Notes

Cool to room temperature, then store in an airtight container in the fridge for up to 3 days. Reheat gently. For longer storage, freeze for up to 2 months.

Find it online: https://comfortkitchenrecipes.com/marry-me-chicken-recipe-2/