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Marry Me Chicken

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Creamy, savory chicken cutlets simmered in a rich sun-dried tomato and parmesan sauce, perfect for an indulgent weeknight dinner.

Ingredients

  • 4 (9- to 10-oz.) boneless, skinless chicken breasts
  • 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. Slice each chicken breast horizontally to create 8 cutlets. Season both sides with salt and pepper.
  2. Dredge each cutlet in flour, shaking off excess, and set aside.
  3. Heat a large skillet over medium-high heat. Add 2 tablespoons butter and 1 tablespoon oil. Cook 4 cutlets for 4 to 5 minutes per side until golden brown. Transfer to a plate and repeat with remaining butter, oil, and chicken. Reduce heat to medium-low.
  4. In the same skillet, melt remaining butter. Add onion and cook until translucent, about 2 minutes. Stir in garlic, red pepper flakes, and tomato paste; cook for 1 minute until fragrant and slightly darkened.
  5. Pour in wine, scraping up browned bits, and let reduce by half, about 2 minutes.
  6. Add chicken broth, sun-dried tomatoes, and Italian seasoning; bring to a simmer. Return chicken to the pan and cook for 5 minutes.
  7. Stir in cream and parmesan. Simmer for another 5 minutes until the sauce thickens and chicken is tender.
  8. Garnish with parsley and extra parmesan, and serve warm.

Notes

  • Serve with mashed potatoes, rice, or short pasta for a complete meal.
  • Substitute half-and-half for a lighter sauce, though it will be less rich.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stovetop to prevent the sauce from separating.

Nutrition

Find it online: https://yumfamilyrecipes.com/marry-me-chicken/