Marry Me Chicken

The sauce gets its name and its color from sun-dried tomatoes and a hit of their oil, simmered down with cream and parmesan until it coats the back of a spoon. Seared chicken cutlets finish right in the skillet so they soak up the sauce, and the whole thing comes together in about half an hour.

Ingredients

• 4 boneless skinless chicken breasts, halved lengthwise into cutlets
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 cup all-purpose flour
• 2 tablespoons olive oil (or oil from the sun-dried tomato jar)
• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1/3 cup oil-packed sun-dried tomatoes, chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 1 1/4 cups chicken broth
• 1 cup heavy cream
• 1/2 cup grated parmesan cheese
• 1/4 cup chopped fresh basil

Instructions

1. Season the chicken cutlets on both sides with salt and pepper, then dredge lightly in flour and shake off the excess.
2. Heat the olive oil in a large skillet over medium-high. Sear the cutlets 3 to 4 minutes per side until golden and cooked through, working in batches so the pan is not crowded. Transfer to a plate.
3. Lower the heat to medium and add the butter to the same skillet. Add the garlic, sun-dried tomatoes, oregano, and red pepper flakes and cook about 1 minute until fragrant.
4. Pour in the chicken broth and scrape up the browned bits from the bottom of the pan. Let it bubble and reduce by about a third, roughly 3 minutes.
5. Stir in the heavy cream and parmesan. Simmer gently 4 to 5 minutes until the sauce thickens enough to coat a spoon.
6. Return the chicken and any resting juices to the skillet. Spoon the sauce over the top and simmer another 2 to 3 minutes to warm through.
7. Scatter the fresh basil over the top and serve over pasta, mashed potatoes, or rice.

Tips

• Halving the breasts into thin cutlets is what keeps them juicy and lets them cook in minutes. Whole thick breasts overcook on the outside before the center is done.
• If the sauce tightens up too much while the chicken rests, loosen it with a splash of broth off the heat.