Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 1/4 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 Tablespoons olive oil
  • 1 Tablespoon unsalted butter
  • 1 small shallot, finely minced
  • 3 large cloves garlic, minced
  • 1/2 cup dry white wine (e.g., Pinot Grigio)
  • 1 cup low sodium chicken broth
  • 1/2 cup sun-dried tomatoes (packed in oil, drained and chopped)
  • 3/4 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 Tablespoons fresh basil or parsley, chopped (for garnish)

Instructions:

  1. If necessary, place chicken breasts between plastic wrap and pound to an even 3/4-inch thickness. Season generously with salt and pepper, and lightly dredge in flour, shaking off any excess.
  2. Heat olive oil and butter in a large, heavy-bottomed skillet over medium-high heat until shimmering. Sear chicken for 4–5 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C). Remove chicken to a plate and cover loosely to keep warm.
  3. Reduce heat to medium. Add minced shallots to the same skillet, scraping up any browned bits (fond). Sauté for 2 minutes until softened. Add minced garlic and red pepper flakes (if using); cook for 1 minute until fragrant—do not burn the garlic.
  4. Pour in the white wine (if using). Let it bubble vigorously, scraping the bottom of the pan to release all flavour, and reduce by half (about 2 minutes).
  5. Pour in the chicken broth. Stir in the chopped sun-dried tomatoes. Bring to a simmer and let the mixture reduce slightly for 3–4 minutes.
  6. Reduce heat to low. Stir in the heavy cream and let it warm through gently. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and thickened. Taste and adjust seasoning.
  7. Return the seared chicken breasts to the skillet, nestling them into the sauce. Spoon sauce over the tops. Simmer gently for 1–2 minutes just to heat the chicken through.
  8. Remove from heat. Sprinkle generously with fresh basil or parsley and serve immediately, ensuring plenty of sauce covers the Marry Me Chicken.