Tell me what you want for dinner and it's done. Usually I can come up with something, but now and then I'd like some kind of direction.
710 shoots me ideas now and then. The other day it was 'Marry Me Chicken'.
He walked back in the room and I held up my hand to show him my ring saying I didn't actually have to make that.
And the plan was for me to make Chicken Parm, but I finally looked at this recipe and I already had everything needed to make it, so........what the fuck. Of course, if I did, he'd think he "won". And I just can't have that.
Now and then, I give in - and I did.
I swear Ina has a recipe called this, but I don't think it's the same one. I think there are a lot of recipes out there with this name that aren't the same.
But let's get into it.
There are seemingly a lot of ingredients, but putting it together went pretty fast. I know it says 10 minute prep and 50 minute cook, but it didn't seem that long. The biggest part of the prep was grating cheese and butterflying the chicken breasts.
As always, having things laid out and the ready to go make things go way quicker.
Yield:
4 servings (maybe 5)
3 large boneless, skinless chicken breasts, or 6 chicken cutlets (about 2¼ pounds total), patted dry
Kosher salt (such as Diamond Crystal) and black pepper
¼ cup all-purpose flour
3 tablespoons extra-virgin olive oil, plus more as needed
3 tablespoons unsalted butter
3 garlic cloves, chopped
1 tablespoon tomato paste
½ teaspoon dried oregano
Red-pepper flakes, to taste
1 cup low-sodium chicken stock
½ to ¾ cup heavy cream
½ cup (1½ ounces) grated Parmesan
⅓ cup sliced sun-dried tomatoes, packed in oil
Fresh basil, for serving
Procedure
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Add ½ 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.
Step 7
Place the chicken back in the pan to warm through, about 4 minutes. Remove from the heat and scatter basil on top.
The dish name is spot on. I mean, I can't marry myself, but fuck this was good. Had someone made this for me, I might have said "I Do!".
All the flavours meld extremely well, yet some can stand out at the same time. There isn't a lot of any one item (maybe the parm) - though as always, red pepper flakes 'to taste', is always going to have me shaking more in than less. So while it wasn't super spicy, there was a kick.
710 thought this would be good served over noodles (I had some on the side), but I'm telling you, the sauce to mop up with rustic bread was incredible.
This goes into a rotation of at least 1-2 x month.
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