Marry Me Chicken

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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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