Marry Me Chicken

Ingredients

• 2 breasts Chicken Breast (skinless, boneless, butterflied)
• 1 tsp Salt (adjust to taste)
• 1/2 tsp Black Pepper (freshly ground)
• 1/2 cup All-Purpose Flour (for dredging the chicken)
• 2 Tbsp Olive Oil (for frying)
• 2 Tbsp Unsalted Butter (for frying and sauce)
• 3 cloves Garlic (minced)
• 1 tsp Better Than Bouillon Chicken Base (dissolved in 1 cup water)
• 1 cup Water
• 1/3 cup Sun‑Dried Tomatoes (drained, from jar)
• 1 cup Heavy Whipping Cream (do not use half‑and‑half)
• 1/4 tsp Dried Oregano
• 1/4 tsp Dried Thyme
• 1/2 tsp Crushed Red Pepper Flakes (adjust for heat)
• 1/2 cup Parmesan Cheese (freshly grated)
• 1/4 cup Fresh Basil Leaves (chiffonade for garnish)

Instructions

1. Butterfly and Dredge Chicken

   Place the chicken breasts on a cutting board, slice each breast horizontally to create two thinner pieces (butterfly). Season both sides with salt and pepper, then dredge each piece in all‑purpose flour, shaking off excess.

   Time: PT5M

2. Brown the Chicken

   Heat 2 Tbsp olive oil and 2 Tbsp butter in a large skillet over medium‑high heat. Add the floured chicken pieces in a single layer; cook 4‑5 minutes per side until golden brown. Do not overcrowd – work in batches if needed.

   Time: PT10M

   Temperature: medium‑high

3. Prepare Broth and Sun‑Dried Tomatoes

   While the chicken browns, dissolve 1 tsp Better Than Bouillon in 1 cup hot water to make chicken broth. Measure out 1/3 cup drained sun‑dried tomatoes and set aside.

   Time: PT5M

4. Rest Chicken

   Transfer the browned chicken to a clean plate and set aside while you build the sauce.

   Time: PT1M

5. Sauté Garlic

   Add an additional 1 Tbsp butter to the skillet. Add 3 minced garlic cloves and sauté 1 minute until fragrant, being careful not to burn.

   Time: PT2M

   Temperature: medium

6. Deglaze and Add Cream

   Pour the prepared chicken broth into the pan, scraping up any browned bits. Stir in 1 cup heavy whipping cream, 1/4 tsp dried oregano, 1/4 tsp dried thyme, and 1/2 tsp crushed red pepper flakes. Season with salt and pepper. Bring to a gentle boil.

   Time: PT3M

   Temperature: medium

7. Finish the Sauce

   Stir in the sun‑dried tomatoes and 1/2 cup grated Parmesan cheese until the cheese melts and the sauce thickens slightly.

   Time: PT2M

   Temperature: medium

8. Simmer Chicken in Sauce

   Return the chicken pieces to the skillet, nestling them into the sauce. Reduce heat to low and simmer 10 minutes, or until the chicken reaches an internal temperature of 160°F and the sauce has reduced.

   Time: PT10M

   Temperature: low

9. Garnish and Serve

   Remove the skillet from heat. Toss in the chiffonaded basil leaves. Serve the chicken over pasta, rice, or mashed potatoes, spooning extra sauce over the top.

   Time: PT2M

Nutrition Facts

Calories

450

Protein

30g

Carbohydrates

8g

Fat

30g

Fiber

1g