MARRY ME CHICKEN

Ingredients

• 2 large Chicken Breast (cut in half horizontally to make 4 thin cutlets)
• 1 tsp Salt (for seasoning)
• ½ tsp Black Pepper (freshly ground)
• ½ cup All‑Purpose Flour (for dredging the chicken)
• 2 Tbsp Olive Oil (neutral‑flavored, for pan‑frying)
• 2 Tbsp Unsalted Butter (adds richness to the sauce)
• 2 cloves Garlic (minced)
• 2 Tbsp Tomato Paste (concentrated tomato flavor)
• 1 tsp Dried Oregano
• ¼ tsp Red Pepper Flakes (adjust to taste)
• 1 cup Chicken Stock (low‑sodium)
• ½ cup Heavy Cream (full‑fat for best texture)
• ¼ cup Parmesan Cheese (freshly grated)
• ¼ cup Sun‑Dried Tomatoes (chopped, oil‑packed preferred)
• ¼ cup Fresh Basil Leaves (torn for garnish)
• ¼ cup Chicken Broth (optional) (adds extra depth if desired)

Instructions

1. Prepare the Chicken

   Place each chicken breast on a cutting board and slice horizontally, starting at the thickest end, to create two thin cutlets per breast. Season both sides with 1 tsp salt and ½ tsp pepper, then lightly dredge in ½ cup all‑purpose flour, shaking off excess.

   Time: PT5M

2. Pan‑Fry the Chicken

   Heat 2 Tbsp olive oil in a large skillet over medium heat. When shimmering, add 2 Tbsp butter. Once melted, add the chicken cutlets in a single layer; do not overcrowd. Cook 4‑5 minutes per side until deep golden brown. Transfer cooked cutlets to a plate and keep warm. Repeat in batches, adding a little more oil if needed.

   Time: PT12M

3. Sauté Garlic

   Reduce the skillet heat to low and add the minced garlic. Cook 1‑2 minutes, stirring constantly, until fragrant but not browned.

   Time: PT2M

4. Build the Tomato Base

   Stir in 2 Tbsp tomato paste, 1 tsp dried oregano, and ¼ tsp red pepper flakes. Cook 2 minutes, stirring, until the paste darkens slightly and the aromas meld.

   Time: PT2M

5. Deglaze and Simmer

   Increase heat to medium and pour in 1 cup chicken stock (plus optional ¼ cup chicken broth). Scrape the browned bits from the pan bottom with a wooden spoon. Bring to a gentle simmer and cook 5 minutes, allowing the sauce to reduce slightly.

   Time: PT5M

6. Finish the Cream Sauce

   Stir in ½ cup heavy cream. Cook, stirring occasionally, until the sauce begins to thicken (about 3 minutes). Then add ¼ cup grated Parmesan and ¼ cup chopped sun‑dried tomatoes; stir until cheese melts and the sauce is glossy.

   Time: PT5M

7. Combine Chicken and Sauce

   Return the fried chicken cutlets to the skillet, nestling them into the sauce. Spoon sauce over the top and let everything heat together for 2 minutes so the chicken absorbs some flavor.

   Time: PT2M

8. Garnish and Serve

   Remove from heat, sprinkle torn fresh basil leaves over the top, and serve immediately with your favorite side (pasta, rice, or crusty bread).

   Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

8 g

Fat

20 g

Fiber

2 g