Lynbrook | New Hyde Park | NY

RECIPE OF THE WEEK: MARRY ME CHICKEN

Total Time: 1 hour

Yield: 4 servings

Calories per serving: 500 Carbohydrates: 38.9 Protein: 195.3 Fat: 41.05

Ingredients

  • 3 large boneless, skinless chicken breasts, or 6 chicken cutlets (about 2¼ pounds total), patted dry
  • Kosher salt (such as Diamond Crystal) and black pepper
  • ¼ cup all-purpose flour
  • 3 tablespoons extra-virgin olive oil, plus more as needed
  • 3 tablespoons unsalted butter
  • 3 garlic cloves, chopped
  • 1 tablespoon tomato paste
  • ½ teaspoon dried oregano
  • Red-pepper flakes, to taste
  • 1 cup low-sodium chicken stock
  • ½ to ¾cup heavy cream
  • ½ cup (1½ ounces) grated Parmesan
  • 1/3 cup sliced sun-dried tomatoes, packed in oil
  • Fresh basil, for serving

Directions

  1. If using chicken breasts, start from the thickest end and slice each chicken breast in half horizontally so you end up with a total of 6 cutlets (see Tip). Season both sides of the chicken cutlets well with salt and pepper.
  2. Scatter the flour on a large plate and coat the cutlets, shaking off the excess. Transfer the cutlets to a sheet pan or large plate in a single layer.
  3. Heat the oil in a large pan over medium-high. Once hot, reduce the heat to medium and add the butter. As soon as it melts, add the cutlets and cook until golden on one side, about 5 minutes. Flip the chicken and cook the other side until golden, 4 to 5 minutes. Do this in batches, if needed, adding more oil, if needed. Transfer the cutlets to a plate or sheet pan.
  4. Reduce the heat to low, add the garlic and cook, stirring often, until fragrant, 1 to 2 minutes. Add the tomato paste, stirring until the color deepens, about 2 minutes. Add the oregano and red-pepper flakes, to taste. Increase the heat to medium, add the stock and bring to a simmer, scraping up any bits from the bottom of the pan, until the liquid is reduced by half, about 5 minutes.
  5. Add ½ cup of the cream and warm through, stirring, until it thickens slightly, about 3 minutes. Watch the cream closely, reducing the heat if necessary, to maintain a gentle simmer. Stir in the Parmesan and the sun-dried tomatoes. Add more cream, if you like, and season the sauce. Place the chicken back in the pan to warm through, about 4 minutes. Remove from the heat and scatter basil on top.

Recipe found on NYT Cooking, follow this link to view recipe!