Marry Me Chicken

By spend with pennies

Ingredients

2 tablespoons olive oil (divided)
1 pound boneless skinless chicken breasts (or cutlets, about 3 small chicken breasts)
¾ teaspoon salt (divided)
½ teaspoon black pepper
¼ cup all-purpose flour
4 cloves garlic (minced)
1 ½ tablespoons tomato paste
½ teaspoon dried oregano leaves
½ teaspoon red pepper flakes
1 cup chicken broth
cup heavy whipping cream
cup oil packed sundried tomatoes (drained and chopped)
½ cup grated Parmesan cheese
fresh basil leaves for garnish (thinly sliced)

Prep Time20mins
Cook Time20mins
Servings4

Instructions

If using chicken breasts, cut the chicken in half horizontally to form thinner cutlets and season with ½ teaspoon salt and pepper. Dredge the chicken lightly in the flour.

In a large 12-inch skillet, heat 1 tablespoon of oil over medium-high heat.

Add the chicken and cook for 4 minutes, flip and cook for an additional 3 to 4 minutes or until cooked through. Transfer the chicken to a plate to keep warm.

Reduce the temperature to medium and add the remaining oil. Stir in the garlic, oregano, and red pepper flakes. Cook until fragrant, about 1 minute.

Add the broth, heavy cream, tomato paste, and remaining ¼ teaspoon salt and bring to a simmer. Let simmer uncovered until slightly thickened, about 5 to 8 minutes. Add the chicken to the pan along with any juices and sundried tomatoes. Simmer for an additional 3 to 5 minutes or until the chicken is heated through.

Remove from the heat and stir in the Parmesan cheese. Taste and season with additional salt and pepper.

Garnish with fresh basil.