I love how versatile chicken can be – especially boneless, skinless chicken breasts, which can be made spectacular even with a simple sauce. This recipe is adapted from one that appeared on the Spruce Eats site called “Marry Me Chicken.” It’s so good you’ll want to marry the cook! I like to serve the chicken with basmati rice or egg noodles to help soak up the sauce.
- 3 Tbsp all-purpose flour
- 1/2 tsp. kosher salt, more to taste
- 4 chicken breast cutlets (1 to 1 1/2 pounds)
- 2 Tbsp olive oil
- 3 cloves garlic, minced or finely grated
- 1/4 cup dry white wine
- 3/4 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 1/3 cup sun-dried tomatoes, coarsely chopped
- 1/2 tsp. dried oregano
- 1/4 tsp. red pepper flakes, or to taste, more for garnish
- 1/2 cup freshly grated Parmesan cheese
- 1 Tbsp freshly squeezed lemon juice
- 2 Tbsp finely chopped fresh basil or parsley, for garnish
- Stir together the flour and salt in a shallow bowl or plate. Lightly dredge each side of the cutlets in the flour mixture, shaking off any excess.
- Heat a large skillet over medium-high heat. Add the olive oil to the hot pan and heat until it shimmers. Add the cutlets in a single layer and cook, undisturbed, until the bottom is golden brown and the chicken releases easily from the pan, 3 to 4 minutes.
- Flip the chicken and brown on the other side until cooked through, 2 to 4 minutes more. Remove the chicken to a plate and set aside.
- Reduce the heat to medium and add the garlic. Cook, stirring constantly until fragrant, about 30 seconds. Add the white wine and scrape any brown bits from the bottom of the pan. Simmer until you can no longer smell alcohol, about 1 minute.
- Add the chicken broth, heavy cream, sun-dried tomatoes, oregano, and red pepper flakes. Bring to a simmer, then reduce the heat to medium-low to maintain a simmer.
- Add a little Parmesan at a time, stirring after each addition, until all of it is melted. Add the lemon juice and stir to combine. Nestle the chicken into the sauce and simmer until warmed through and the sauce is thickened slightly, 4 to 5 minutes.
- Taste the sauce for seasoning and adjust as needed. Serve garnished with fresh basil and a sprinkle of red pepper flakes.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.