• 23's Top 50 Recipes - 01

    From Dave Drum@1:3634/12 to All on Sun Jan 7 12:54:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Marry Me Chicken
    Categories: Poultry, Vegetables, Chilies, Cheese, Herbs
    Yield: 4 servings

    2 1/4 lb Boned, skinned chicken
    - breast or cutlets; patted
    - dry
    Salt & black pepper
    1/4 c A-P flour
    3 tb Extra-virgin olive oil; more
    - as needed
    3 tb Unsalted butter
    3 cl Garlic: chopped
    1 tb Tomato paste
    1/2 ts Dried oregano
    Red-pepper flakes
    1 c Chicken stock
    1/2 c (to 3/4 cup) heavy cream
    1 1/2 oz Grated Parmesan
    2 3/8 oz (67 g) sliced sun-dried
    - tomatoes; packed in oil
    Fresh basill to serve

    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

    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.

    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.

    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

    Add 1/2 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.

    By: Naz Deravian

    Yield: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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