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’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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