Marry Me Chicken

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts, sliced horizontally into 4 cutlets
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon black pepper
• 1/4 cup all-purpose flour
• 2 tablespoons olive oil, divided
• 3 garlic cloves, minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• 3/4 cup low-sodium chicken broth
• 3/4 cup heavy cream
• 1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
• 1/3 cup finely grated Parmesan cheese (grate from a block)
• 2 tablespoons chopped fresh basil

Method

1. 1

   Step 1. Set aside about 40 minutes: 15 minutes of preparation and 25 minutes of cooking. Use a 12-inch deep skillet with a lid, a shallow dish, tongs, and an instant-read thermometer. The recipe makes chicken in a creamy sun-dried-tomato sauce; pasta, potatoes, or bread are not included in the yield or schedule.

2. 2

   Step 2. Pound only the thick areas of the cutlets between sheets of parchment to make them an even 1/2 inch thick. Pat dry, then season both sides with the salt and pepper. Put the flour in a shallow dish and lightly coat each cutlet, tapping off loose flour. Discard any flour left after contact with raw chicken.

3. 3

   Step 3. Heat 1 tablespoon oil in the skillet over medium-high heat. Brown two cutlets for 2–3 minutes per side, then transfer to a plate reserved for partially cooked chicken. Repeat with the remaining tablespoon oil and cutlets. The chicken is not ready to eat yet and will finish in the sauce.

4. 4

   Step 4. Reduce the heat to medium-low. Add the garlic, oregano, and pepper flakes and stir for 30 seconds. Pour in the broth and scrape up the browned bits. Add the cream and drained sun-dried tomatoes, then bring to a gentle simmer. Return the chicken and all juices. Partly cover and simmer for about 3–8 minutes, turning once and beginning temperature checks at 3 minutes, until a thermometer inserted sideways into every cutlet’s thickest part reaches 165°F. Remove each cutlet to a clean plate as soon as it reaches temperature; avoid a hard boil.

5. 5

   Step 5. Transfer the cooked chicken to a clean serving plate. Remove the skillet from the heat and stir in the Parmesan until smooth. If the sauce is still thin, return to low heat and stir for 1–2 minutes; it should lightly coat a spoon. Spoon the sauce over the chicken and scatter with the basil. Serve one cutlet per person and refrigerate leftovers in shallow containers within 2 hours.