American
Marry Me Chicken
Seared chicken cutlets finish in a creamy Parmesan sauce sharpened by sun-dried tomatoes, garlic, tomato paste, basil, and chile—the recognizable modern American skillet favorite.
4 servings · 20 minutes prep · 28 minutes cook
Ingredients
Seared Chicken
- 1 1/2 pounds chicken breast cutlets, four even cutlets
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
Sun-Dried Tomato Cream Sauce
- 4 garlic cloves, finely chopped
- 1 tablespoon tomato paste
- 1/2 teaspoon crushed red pepper flakes
- 3/4 cup low-sodium chicken stock
- 3/4 cup heavy cream
- 1/2 cup drained, sliced oil-packed sun-dried tomatoes
- 2 ounces finely grated Parmigiano-Reggiano
- 1/2 cup loosely packed basil leaves
Directions
Sear the Cutlets
- Pound the cutlets to an even 1/2 inch. Season with three-quarters of the salt and the pepper; reserve the remaining salt. Dust lightly with the flour and shake off excess.
- Heat the olive oil in a large skillet over medium-high. Sear for 3 minutes per side, until golden and about 155°F. Transfer to a plate.
Build the Cream Sauce
- Reduce heat to medium. Add the garlic, tomato paste, and pepper flakes; cook for 1 minute, stirring, until the paste darkens slightly.
- Whisk in the stock and simmer for 3 minutes. Add the cream and sun-dried tomatoes; simmer gently for 3 to 4 minutes.
Finish Gently
- Lower heat. Stir in the Parmigiano a handful at a time until smooth. Return the chicken and juices; simmer gently for 3 to 5 minutes until the cutlets reach 165°F.
- Remove from heat, tear in the basil, and rest for 2 minutes. Taste the sauce, add only as much of the reserved salt as needed, then spoon it over the chicken.
