Luscious and rich – chicken breasts with a creamy sun-dried tomato sauce.
So the story goes, if you serve this to a guy he’s bound to ask you to marry him. I guess the advice is, be careful who you invite for dinner! Healthy, this is not. Delicious? Absolutely yes. This recipe, or a similar iteration of it became a Tiktok phenom, apparently. I heard about it and found numerous recipes online. The recipe I used came from the New York Times. I did make a few changes: I added paprika, and I used a little bit of flour to thicken the cream sauce.
As it happened my friend Dianne and I had invited six women friends for dinner on Valentine’s Day. I made the chicken and Dianne made garlic mashed potatoes. I roasted broccoli, served some lovely rose prosecco as guests arrived, and Dianne made appetizers and dessert. I found some Valentine’s Day trivia questions which made for some fun conversation. And we had each of our friends describe how they were proposed to. Wow, were there some interesting stories about that!
This chicken – oh gosh yes, it was delicious. I wanted to make the chicken breasts (boneless, skinless) thinner and usually I pound them. I had the darndest time trying to pound them – they just would not thin out. If you pound on the fleshy side it mostly obliterates the chicken flesh, so you need to pound on the side that has a light membrane on top. I did the best I could, but once I began cooking the chicken those thicker parts got thicker. Certainly don’t know what that was about. The chicken came from Costco; usually a good source. Anyway, the chicken was lightly floured, then seared in a big frying pan and removed.
The sauce starts with EVOO and butter, then garlic (lots), then more aromatics go in – oregano, tomato paste, red pepper flakes, paprika. Chicken broth is added, then heavy cream (lots). The chicken is added back in to finish cooking and re-warm, then at the last you add some grated Parmesan and diced up sun-dried tomatoes. When serving, sprinkle the top with fresh basil. Some folks like this with pasta, but Dianne and I opted for mashed potatoes.
Based on some reviews I read, I made more sauce – I’m glad I did because I knew the guests would want that lovely sauce on the mashed potatoes. I made the dish ahead of time and rewarmed it just before serving. Ideally I’d make everything at the last minute. The sauce had thickened more than I liked, so needed to add more heavy cream to it. Oh well!
What’s GOOD: everything about this was delicious. Even the leftover sauce (not much) on the last of the mashed potatoes. Good to the last bite on everything. A definite keeper. Would make a lovely company meal.
What’s NOT: Nothing, really. The sauce takes a bit of time, but worth it.
Marry Me Chicken
Serves: 4-5
3 large boneless, skinless chicken breasts or 6 cutlets, or chicken tenders (use about 2 per person
Kosher salt (such as Diamond Crystal) and black pepper
1/3 cup all-purpose flour
3 tablespoons extra virgin olive oil, plus more as needed
2 tablespoons unsalted butter
3 large garlic cloves, minced
1 tablespoon tomato paste
1/2 teaspoon dried oregano, crushed in your palms before adding
Red-pepper flakes, to taste
1 teaspoon paprika
1 cup low-sodium chicken broth
1 1/2 cups heavy cream
1/2 cup grated Parmigianno-Reggiano cheese
1/3 cup sun dried tomatoes in oil, drained, chopped
Fresh basil, for serving
1. Regular chicken breasts are too thick to use in this recipe, so either slice the breasts in half horizontally, or use a pounder to thin the breasts to about 3/8″ thick. You should end up with about 6 cutlets. Season both sides of the chicken cutlets well with pepper. If you season with salt, use very little as the Parmesan adds quite a bit to the finished dish.
2. Scatter the flour and pepper on a large plate and coat the cutlets, shaking off the excess. Transfer the cutlets to a sheet pan or large plate in a single layer.
3. Heat the oil in a large pan over medium-high. Once the oil is shimmering, reduce the heat to medium and add the butter. As soon as it melts, add the cutlets and cook until golden on one side, about 5 minutes. Flip the chicken and cook the other side until golden, 2-3 minutes. Do this in batches, if needed, adding more oil, if needed. Transfer the cutlets to a plate or sheet pan. Do not overcook the chicken.
4. Reduce the heat to low, add the garlic and cook, stirring constantly, until fragrant, 1 to 2 minutes. Do not allow the garlic to brown. Add the tomato paste, stirring until the color deepens, about 2 minutes. As you add the oregano, crush it between your palms to open up the flavor, then add the paprika and red-pepper flakes, to taste. Add about a tablespoon of the flour from the flouring plate you used for the chicken. Stir well until no clumps are flour are visible. Increase the heat to medium-high, add the broth and bring to a simmer, scraping up any bits from the bottom of the pan, until the liquid is reduced by half, about 5-8 minutes.
5. Add cream and warm through, stirring, until it thickens slightly, about 3-5 minutes. Watch the cream closely, reducing the heat if necessary, to maintain a gentle simmer. Stir in the Parmesan and the sun-dried tomatoes. Add more cream, if you like, and season the sauce, noting whether it needs salt. Place the chicken back in the pan to warm through, about 4 minutes. Remove from the heat, serve and scatter basil on top. This can be served with a simple serving of pasta on the side, or garlic mashed potatoes.
Source: cooking.nytimes.com







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