This is the so-called “Marry Me” Chicken lifted from the NYTimes and Naz Deravian. It’s a quick and very tasty meal that is satisfying. Ans, apparently, the legend goes that if you prepare it for someone you will end up getting married. One must wonder what happens if you are already married, but that’s a question for another time.
For this you’ll need: x2 chicken breasts, 1/4 cup flour, 3 Tbsp unsalted butter, 3 garlic cloves (peeled and roughly chopped), 1 Tbsp tomato paste, 1/2 tsp dried oregano, 1 cup chicken stock or white wine, 3/4 cup heavy cream, 1/2 grated parmesan, 1/3 sun dried tomatoes (in oil, sliced), fresh basil (for serving), salt, pepper, crushed red pepper and olive oil.
Cut the chicken breasts in half (i.e. make them half as thick). The easiest way to do this is to put them in the freezer for about 30 mins so that they stiffen up. Cutting them in half horizontally should then be much easier. Season both sides of your cutlets with salt and pepper.
Place the flour on a large plate and then roll/cover the seasoned cutlets in the flour – covering all sides. Place them aside on a baking sheet or clean plate.
Heat enough oil to cover the bottom of a large skillet over medium heat. Add the butter and, once the butter melts, add the floured cutlets. Cook about 5 mins per side until golden, turning them over once. Once browned, place them aside on the plate or sheet again. Do this in batches if you need to. If your cutlets have not been fully cooked through at this juncture place them on a baking sheet in a pre-heated oven at 375 for about 10 mins.
In the same skillet, over medium low heat, add a bit more oil if you need it and then add in the chopped garlic. Toss well until fragrant (about 1 min). Add the tomato paste and stir well with a wooden spoon until the paste begins to darken. About 2-3 mins. Add the dried oregano and red pepper flakes to taste and stir well.
Increase the heat to medium and add the stock/wine. Stir well to combine and bring to a steady simmer, scraping any bits from the bottom of the pan. Simmer until reduce by about half – about 5-8 mins. Add 1/2 cup of the cream and lower the heat so that it is just simmering. Cook until thickened, about 3-5 mins. Add the grated parmesan and the sun dried tomatoes and combine well, still only on a gentle simmer. Add more cream and/or seasoning at this point if you like.
Add the chicken back into the sauce, cover each cutlet with sauce and gently cook until the chicken is cooked through and warmed. Remove from heat and scatter freshly chopped basil over the top.
Dinner at Our Place 