Marry Me Chicken
From MountainMamas 7 months agoIngredients
- 3 large chicken breasts boneless and skinless, sliced lengthwise into thin cutlets shopping list
- ▢½ teaspoon salt shopping list
- ▢¼ teaspoon ground black pepper shopping list
- ▢6 tablespoons all-purpose flour shopping list
- ▢2 tablespoons olive oil shopping list
- ▢2 tablespoons unsalted butter shopping list
- ▢3 cloves garlic minced shopping list
- ▢1 cup chicken stock shopping list
- ▢1 cup heavy cream shopping list
- ▢½ cup parmesan cheese (grated) shopping list
- ▢1 teaspoon chili flakes shopping list
- ▢¼ teaspoon oregano shopping list
- ▢¼ teaspoon thyme shopping list
- ▢⅓ cup sun-dried tomatoes chopped shopping list
- ▢1 tablespoon fresh basil leaves shopping list
How to make it
- 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 de-glaze 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 sun-dried 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.
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