Marry Me Chicken

Written By Judy Doherty, MPS, PCII
Marry Me Chicken

Marry Me Chicken

Yield 6
Author Judy Doherty
Prep time
10 Min
Cook time
25 Min
Total time
35 Min

This famous recipe is always a favorite. By slicing the chicken breasts into thin cutlets you get more servings out of them.

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Ingredients

  • 3 chicken breasts, boneless, skinless
  • 1 cup all purpose flour seasoned with a 1/2 tsp each of paprika, red pepper, garlic powder, basil, and oregano
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 2 cups low-sodium chicken broth
  • 1/4 cup heavy cream
  • 3 tablespoons tomato paste
  • 1/4 cup sundried tomatoes, minced
  • fresh herbs for garnish (optional)

Instructions

  1. Cut each chicken breast into 3 thin cutlets horizontally.
  2. Dredge each piece of chicken in the seasoned flour.
  3. Heat a large cast iron skillet over medium heat. Add the olive oil. Brown the chicken on both sides, lightly, taking care not to burn the flour.
  4. Remove the chicken from the pan and set on a dish - it won't be done but we will keep cooking after we make the sauce.
  5. Add the garlic to the pan and saute one minute until golden but not burnt. Add the broth, tomato paste, and sundried tomatoes. Whisk and bring to a boil. Add the cream, whisk again, and lower heat to simmer.
  6. Add the chicken back into the pan.
  7. Bake for 15 minutes at 375 degrees.
  8. Garnish with fresh herbs. This dish is delicious served over brown rice or pasta.

Nutrition Facts

Calories

209

Fat

11 g

Sat. Fat

3 g

Carbs

22 g

Fiber

2 g

Net carbs

21 g

Sugar

3 g

Protein

17 g

Sodium

161 mg

Cholesterol

47 mg

Freeze any leftover flour for another use.

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Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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