Marry Me Chicken

Name: Marry Me Chicken
Total time: 30 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 3 tablespoons all-purpose flour; Salt; ¼ teaspoon Freshly ground black pepper; 4 thin-sliced chicken breasts, ((about 1¼ lbs/567 g); see note); 2 tablespoons extra-virgin olive oil; 1 small yellow onion, (finely chopped); 3 cloves garlic, (minced); 1 cup heavy cream; 1 cup chicken broth; ⅓ cup sun-dried tomatoes packed in oil, (drained and finely chopped); 2 teaspoons tomato paste; ½ teaspoon dried oregano; ¼ teaspoon crushed red pepper flakes; ¼ teaspoon sugar; 2 tablespoons grated Parmigiano Reggiano or Pecorino Romano cheese; 2 tablespoons chopped fresh basil, (plus more for serving)

Fall in love with Marry Me Chicken, a dish of tender sautéed chicken in a creamy sun-dried tomato sauce.

⏱️ 30 menit 🔪 Persiapan: 15 menit 🔥 Masak: 15 menit 📊 Sedang 👁️ 27 dilihat

👨‍🍳 Mulai Masak

Foto: Once Upon a Chef

Bahan-bahan

4 porsi

3 tablespoons all-purpose flour
Salt
¼ teaspoon Freshly ground black pepper
4 thin-sliced chicken breasts, ((about 1¼ lbs/567 g); see note)
2 tablespoons extra-virgin olive oil
1 small yellow onion, (finely chopped)
3 cloves garlic, (minced)
1 cup heavy cream
1 cup chicken broth
⅓ cup sun-dried tomatoes packed in oil, (drained and finely chopped)
2 teaspoons tomato paste
½ teaspoon dried oregano
¼ teaspoon crushed red pepper flakes
¼ teaspoon sugar
2 tablespoons grated Parmigiano Reggiano or Pecorino Romano cheese
2 tablespoons chopped fresh basil, (plus more for serving)

Langkah-langkah

Place the flour, ¾ teaspoon salt, and the black pepper in a ziplock bag and shake to combine. Add the chicken to the bag; seal the bag tightly and shake to coat the chicken evenly. Set aside.
Heat the oil in a large nonstick skillet over medium-high heat. Place the flour-dusted chicken in the pan and cook, flipping once, until the chicken is lightly golden and just cooked through, about 3 minutes total. Transfer the chicken to a plate and set aside.
Reduce the heat to medium and add the onions to the skillet. Cook, stirring frequently, until softened and translucent, 2 to 3 minutes. Add the garlic and cook, stirring constantly, for 30 seconds more; do not brown. Add the cream, broth, sun-dried tomatoes, tomato paste, oregano, red pepper flakes, sugar, and ¼ teaspoon salt; use a wooden spoon to scrape any brown bits from the pan into the liquid. Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is thickened, about 5 minutes. Stir in the Parmigiano Reggiano (or Pecorino Romano) and basil. Add the chicken back to the pan, along with any juices that accumulated on the plate; reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 1 to 2 minutes. Sprinkle with more fresh basil, if desired, and serve.