Marry Me Chicken
 Fall in love with Marry Me Chicken, a dish of tender sautéed chicken in a creamy sun-dried tomato sauce. Ingredients 3 tablespoons all-purpose flour Salt ¼ teaspoon Freshly ground black pepper 4 thin-sliced chicken breasts (about 1¼ lbs; 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 fresh chopped basil, plus more for serving 3 tablespoons all-purpose flour Salt ¼ teaspoon Freshly ground black pepper 4 thin-sliced chicken breasts (about 1¼ lbs; 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 fresh chopped basil, plus more for serving Instructions 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. Note: I use pre-cut, ready-to-cook, thin-sliced chicken breasts for this recipe. If you'd like to use regular chicken breasts, you'll need to first cut them in half horizontally to form flat fillets, then pound them until they are between ⅛ and ¼-inch thick. (It's important to cut them in half first; otherwise they'll be enormous after pounding.) 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. Note: I use pre-cut, ready-to-cook, thin-sliced chicken breasts for this recipe. If you'd like to use regular chicken breasts, you'll need to first cut them in half horizontally to form flat fillets, then pound them until they are between ⅛ and ¼-inch thick. (It's important to cut them in half first; otherwise they'll be enormous after pounding.) Nutrition Information Powered by Per serving (4 servings) Calories: 527 Fat: 35 g Saturated fat: 17 g Carbohydrates: 14 g Sugar: 6 g Fiber: 1 g Protein: 38 g Sodium: 719 mg Cholesterol: 191 mg Per serving (4 servings) Calories: 527 Fat: 35 g Saturated fat: 17 g Carbohydrates: 14 g Sugar: 6 g Fiber: 1 g Protein: 38 g Sodium: 719 mg Cholesterol: 191 mg