Marry Me Chicken
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Ingredients
- 4 (3-oz.) chicken breast cutlets (about 1/2-in. thick)
- 2 Tbsp. olive oil
- 3 Tbsp. unsalted butter, divided
- 1 tsp. kosher salt
- 1/2 tsp. ground black pepper
- 1 large shallot, finely chopped
- 1/2 tsp. crushed red pepper
- 1 tsp. dried oregano
- 1 tsp. fresh thyme leaves
- 4 cloves garlic, minced
- 1 Tbsp. tomato paste
- 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 1/2 cup chicken broth
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup heavy cream
- 1/2 cup grated Parmigiano Reggiano, plus more for garnish
- 1 tsp. balsamic vinegar
- Basil leaves, for garnish
Cook the chicken:
- Preheat a stainless steel or enameled cast-iron skillet over medium heat, then add olive oil and 2 Tbsp. butter to the skillet.
- As the butter melts, season the chicken cutlets with salt and black pepper.
- Add the chicken cutlets to the skillet and cook until the outsides are lightly browned and the interior reaches a temperature of 165°F (approximately 2-3 minutes on each side). Transfer the chicken to a plate.
- Cover with aluminum foil to keep warm. Do not wipe skillet clean.
Make the sauce:
- Add shallot, red pepper flakes, oregano, and thyme to the skillet and cook until the shallot starts to soften, about 3 minutes.
- Add garlic and sun-dried tomatoes to the skillet and cook 1 minute, or until the garlic becomes fragrant.
- Add tomato paste to the skillet and stir to coat the vegetables. Cook 1 minute, or until fragrant.
- Pour the white wine and chicken broth into the skillet and cook, scraping up any flavorful bits from the bottom of the skillet.
- Reduce the heat to medium-low and add the heavy cream to the skillet.
- Stir to combine and simmer until the sauce begins to thicken, about 2 minutes.
- Add the chicken back to the sauce.
- Return the chicken cutlets to the skillet and simmer in the sauce until the sauce clings to the chicken (about 4 minutes).
- Remove the skillet from the heat and stir in the grated Parmigiano Reggiano.
- Add the remaining tablespoon of butter and the balsamic vinegar to the skillet and stir until the butter fully melts into the sauce.
- Garnish with grated Parmigiano Reggiano and fresh basil leaves.