MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Marry Me Chicken
Categories: Poultry, Vegetables, Chilies, Cheese, Herbs
Yield: 4 servings

2 1/4 lb Boned, skinned chicken
- breast or cutlets; patted
- dry
Salt & black pepper
1/4 c A-P flour
3 tb Extra-virgin olive oil; more
- as needed
3 tb Unsalted butter
3 cl Garlic: chopped
1 tb Tomato paste
1/2 ts Dried oregano
Red-pepper flakes
1 c Chicken stock
1/2 c (to 3/4 cup) heavy cream
1 1/2 oz Grated Parmesan
2 3/8 oz (67 g) sliced sun-dried
- tomatoes; packed in oil
Fresh basill to serve

If using chicken breasts, start from the thickest end
and slice each chicken breast in half horizontally so
you end up with a total of 6 cutlets (see Tip). Season
both sides of the chicken cutlets well with salt and
pepper.

Scatter the flour 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.

Heat the oil in a large pan over medium-high. Once hot,
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, 4 to 5 minutes. Do this in
batches, if needed, adding more oil, if needed. Transfer
the cutlets to a plate or sheet pan.

Reduce the heat to low, add the garlic and cook,
stirring often, until fragrant, 1 to 2 minutes. Add the
tomato paste, stirring until the color deepens, about 2
minutes. Add the oregano and red-pepper flakes, to
taste. Increase the heat to medium, add the stock and
bring to a simmer, scraping up any bits from the bottom
of the pan, until the liquid is reduced by half, about 5
minutes.

Add 1/2 cup of the cream and warm through, stirring,
until it thickens slightly, about 3 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. Place the chicken back in the pan to
warm through, about 4 minutes. Remove from the heat and
scatter basil on top.

By: Naz Deravian

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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