Chicken - Marry Me (get
PDF) 
Here's another delicious recipe for boneless skinless chicken breast from Anna Painter. Often found for less than $2.00 per pound, and with some great recipes, chicken breast is becoming a regular in this household.
This recipe rates high because if fulfills two criteria: it tastes delicious, and it is quick and easy!
Ingredients:
4 (6-oz.)
boneless, skinless chicken cutlets (2 breasts cut into cutlets)
3/4 cup chicken bone broth
1/2 cup heavy cream
1/4 cup whole milk cottage cheese
2 Tbsp. chopped sun-dried tomatoes (from about 4 tomato halves)
2 Tbsp. finely grated Parmesan, plus more for serving
1 tsp. tomato paste
Kosher salt
Freshly ground black pepper
2 Tbsp. all-purpose flour
1 tsp. Italian seasoning
2 Tbsp. extra-virgin olive oil
1 Tbsp. unsalted
butter
2 garlic cloves, finely chopped
1/4 tsp. crushed red pepper flakes
1/2 cup fresh basil leaves, torn, plus more for serving
Directions:
Step
1
In a blender, puree broth, cream, cottage cheese, tomatoes, Parmesan, and
tomato paste until smooth; season with salt and black pepper.
Step
2
Pat chicken dry; season all over with salt and black pepper. Sprinkle with
flour and Italian seasoning, pressing with your fingers to adhere.
Step 3
In a large skillet over medium-high heat, heat oil. Working in batches if
needed, cook chicken, turning halfway through, until browned on both sides,
about 5 minutes per side. Transfer to a plate and let rest 5 minutes.
Step 4
In same skillet over medium-low heat, melt butter. Add garlic and red pepper
flakes and cook, stirring and scraping browned bits from bottom of skillet,
until fragrant, about 30 seconds.
Step
5
Return chicken and any accumulated juices to skillet. Pour sauce over. Add
basil and cook, spooning sauce over chicken, until sauce has slightly thickened,
5 to 7 minutes; season with salt and black pepper.
Step 6
Divide chicken among plates. Top with more Parmesan and basil.
Marry Me Chicken with red rice and cauliflower
