Saturday Share Recipe - Marry Me Chicken

I haven't shared a recipe in a while because I've not cooked a lot this summer. I think you'll like today's recipe called Marry Me Chicken.

Yes, it's supposed to be so good that it may wring a proposal from your significant other. It truly is delicious, but even better, it's easy to make.

You can serve it over your favorite style of pasta or rice. Add a salad and a crusty bread, and you have a hearty delicious dinner that family and friends will rave about.

This dish is rustic but serve it on fancy china and it's elegant enough to serve to the most persnickety guests. 

Marry Me Chicken

Ingredients

3 large boneless, skinless chicken breasts, sliced lengthways so they're all the same thickness and then cut into 2-3 cutlets from each breast

1/2 teaspoon salt and 1/4 teaspoon ground black pepper and 6 tablespoons AP flour

2 tablespoons olive oil

2 tablespoons butter

1-2 cloves finely minced garlic

1 cup of chicken stock

1 cup of heavy cream (don't use milk or light cream because the sauce won't thicken)

1/2 cup of grated parmesan cheese (you can use the stuff in the green can but grated fresh from a wedge is so much better)

1/4 teaspoon oregano

1/4 teaspoon thyme

1/3 cup chopped sundried tomatoes

1 tablespoon fresh basil leaves, garnish

Instructions

1. Season chicken with salt and pepper and dredge in the flour. Shake off any excess.

2. In a large skillet or heavy pan, heat the olive oil on medium heat then add the butter. Make sure the mixture evenly coats the pan.

3. Brown the chicken a few pieces at a time. Don't add all of it at once to the pan because it will steam instead of browning the pieces. Takes about 3 to 5 minutes on each side depending on the thickness to get golden brown and cooked through. 

4. Transfer pieces to a plate and cover to stay warm.

5. Saute the garlic about a minute, being careful not to brown or burn it. Add the chicken stock to the pan, scraping all of the flavor bits from the pan.

6. Turn heat to medium low, add the cream and the parmesan.

7. Let the sauce simmer for 3 to 5 minutes, then add the oregano and thyme.

8. Adjust the seasoning as needed then add the tomatoes and return the chicken cutlets to the pan.

9. Simmer a few more minutes until the sauce has thickened.

10. Garnish with the fresh basil if desired.

11. Serve warm over rice or a pasta of choice.

Takeaway Truth

If this gets you a proposal, be sure and let me know in Comments. Good luck and happy eating.

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