Marry Me Chicken
When you choose organic dairy and cream, this meal turns into a very healthy, low-carb meal that is so delicious! I like to make extra and have it with a plate of veggies, like broccoli and mushrooms. The flavor really expands!
Link to the video below!
3 large boneless and skinless chicken breasts sliced into thin cutlets
½ teaspoon salt
¼ teaspoon ground black pepper
6 tablespoons all-purpose flour
2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic minced
1 cup chicken stock
1 cup heavy cream
½ cup parmesan cheese grated
1 teaspoon chili flakes
¼ teaspoon oregano
¼ teaspoon thyme
⅓ cup sundried tomatoes chopped
1 tablespoon fresh basil leaves
Dredge the chicken in seasoned flour, and shake off any excess flour. Transfer to a plate but do not stack the chicken as they will stick to each other.
In a heavy-bottomed pan on medium heat, heat the oil and melt the butter.
Brown the chicken on both sides until it’s golden brown, transfer onto a warm plate, cover, and set aside.
Saute the garlic for a minute or until it’s fragrant. Add the chicken stock, and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon. Add the heavy cream and the parmesan cheese to the skillet. Allow the sauce to simmer for a couple of minutes, then season with chili flakes and oregano.
Season with salt and pepper to your taste, add the sundried tomatoes then put the chicken back in the sauce and let the sauce simmer and thicken for a few more minutes.