Easy Marry Me Chicken
Tender chicken cutlets in creamy rich sun-dried tomatoes sauce is great on rice or pasta. A delicious family weeknight dinner, double or triple to feed a crowd.
Servings: 4 servings
Calories: 383kcal
Ingredients
- 1 ½ chicken breast sliced into thin cutlets
- ½ teaspoon salt or to taste
- ¼ teaspoon ground black peppers
- 4 tablespoons all purpose flour
- 4 tablespoons unsalted butter divided
- 3 garlic cloves minced
- 1 cup chicken broth
- ½ cup heavy cream
- ⅓ cup sundried tomatoes diced or julienned
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- ¼ cup freshly grated Parmesan cheese
- Salt and pepper to taste
For garnish:
- Chopped fresh basil leaves or dried chili flakes.
Instructions
- Season chicken on both sides with salt and pepper then dust in flour.
- Place a large skillet on medium heat, melt 2 tablespoons butter then add chicken breasts.
- Cook breasts 4 minutes on each side then remove from pan.
- Reduce heat to medium low, and melt the remaining butter.
- Sauté garlic for 30 seconds or until fragrant.
- Pour chicken broth and deglaze the pan.
- Pour in the heavy cream, Parmesan cheese, oregano, dry basil, and season with salt and pepper.
- Add the sun dried tomatoes and allow to simmer for a couple of minutes.
- Add back the chicken and continue cooking until sauce thickens.
- Serve garnished with fresh basil leaves or chili flakes.
Notes
- I sometimes use cubes chicken breasts for an even quicker version.
- Boneless skinless chicken thigh or chicken tenders would work too. Just adjust the cooking time accordingly.
- Storage:
- store leftover refrigerated in an airtight container for up to three days.
- Please check the nutrition disclaimer policy.
Nutrition
Calories: 383kcal | Carbohydrates: 13g | Protein: 24g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 124mg | Sodium: 732mg | Potassium: 701mg | Fiber: 1g | Sugar: 5g | Vitamin A: 954IU | Vitamin C: 6mg | Calcium: 124mg | Iron: 2mg