====== Marry Me Chicken ====== 

Tags: [[dinner]] - [[chicken]] - [[Gluten Free]] - [[GF Dinner]] - [[GF Chicken]] \\ 
Active Time: 1 hour\\ 
Passive Time: N/A\\ 
Serves: 4\\

====Description====
Creamy, tomato-heavy chicken dish that pairs perfectly with rice

====Source====

[[https://cooking.nytimes.com/recipes/1024503-marry-me-chicken|NY Times]]

====Ingredients====
  *Boneless, skinless chicken breast: 3 (about 2-2.5 lbs)
  *Kosher salt: to taste
  *Black pepper: to taste

  *All-purpose flour: 1/4 cup

  *Olive oil: 3 tbsp

  *Butter: 3 tbsp (unsalted)

  *Garlic: 3 cloves, minced

  *Tomato paste: 1 tbsp

  *Oregano: 1/2 tsp dried
  *Red pepper flakes: to taste

  *Low-sodium chicken stock: 1 cup

  *Heavy cream: 1/2 - 3/4 cup

  *Parmesan: 1.5 oz grated (about 1/2 cup)
  *Sun-dried tomatoes: 1/3 cup (packed in oil)

  *Basil: as garnish

====Notes====
  *Sub GF flour blend (any) or cornstarch for the all-purpose flour to make GF
  *I used about 1 tbsp of red pepper flakes
  *Serve with rice or pasta (or GF pasta)

====Instructions====
  -Slice each chicken breast in half horizontally and pound to even thickness. Season both sides of the chicken cutlets well with salt and pepper
  -Scatter the flour (or cornstarch) 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
  -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 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

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