Marry Me Chicken
You’ll need:
- 3 cloves garlic
- ½ cup drained oil-packed sun-dried tomatoes
- 4 medium boneless, skinless chicken breasts
- 1 ½ teaspoons of kosher salt
- 2 tablespoons of olive oil
- 1 tablespoon sun dried tomato oil
- ¼ teaspoon red pepper flakes
- 1 tablespoon tomato paste
- ½ cup low sodium chicken broth
- ½ cup heavy cream
- 2 sprigs of fresh basil
Method:
- Mince 3 garlic cloves. Coarsely chop ½ cup drained sundried tomatoes
- Working with 1 piece of chicken at a time, place 4 boneless, skinless chicken breasts in a large resealable bag and pound to an even ½ inch thickness. Pat the chicken dry with paper towel. Season all over with 1 teaspoon of kosher salt.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until simmering. Add half of the chicken in a single layer and sear until browned, 3-5 minutes per side. Transfer to a large plate. Add the remaining 1 tablespoon of the olive oil to the skillet and repeat searing the remaining chicken. Transfer to the same plate.
- Reduce the heat to medium. Add the 1 tablespoon of sun-dried tomato oil and heat until simmering. Add the garlic, sun-dried tomatoes, and ¼ tablespoon red pepper flakes. Cook until fragrant, about 30 seconds. Add 1 tablespoon of tomato paste and cook, stirring occasionally, until darkened in colour, 1-2 minutes.
- Add ½ cup of low sodium chicken broth, ½ heavy cream, and the remaining ½ teaspoon of kosher salt. Stir to combine. Bring to a simmer, scrapping up any browned bits from the bottom of the pan with a wooden spoon. Reduce the heat to maintain a gentle simmer and cook until the sauce is slightly thickened, 2-4 minutes.
- Return the chicken and any accumulated juices on the plate to the pan. Cook until the chicken is cooked through and registers at least 75 degrees Celsius on an instant-read thermometer, 4-7 minutes. Meanwhile, pick the leaves from 2 fresh basil sprigs and coarsely chop until you have about 2 tablespoons.
- Garnish the chicken with the basil and then enjoy!
