From rasamalaysia.com

Marry Me Chicken

2 servings · 5 min prep · 20 min cook

Ingredients

Ingredients

• 1 1/2 pounds chicken breasts, boneless and skinless
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter, divided
• 3 small shallots, chopped
• 1/2 teaspoon crushed red pepper
• 1 teaspoon dried oregano
• 1 teaspoon fresh thyme leaves
• 4 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1 tablespoon ketchup or tomato paste
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1/2 cup Parmigiano Reggiano, grated
• 1 teaspoon red wine vinegar
• 1 teaspoon honey or maple syrup
• fresh basil leaves, for garnish

Steps

1. Pat dry the 1 ½ pounds chicken breast slices with kitchen towels, then season them with 1 teaspoon salt and ½ teaspoon ground black pepper. Set aside.
2. Heat a ½ cup heavy-bottomed pot or skillet over medium-high heat. Add 2 tablespoons olive oil and 1 ½ tablespoons butter, cooking until melted. Add the 1 ½ pounds chicken breast slices and cook for 5 minutes, turning to brown on both sides and ensure they are just cooked through. Transfer the chicken to a plate, cover, and set aside.

   5 min

3. In the same pot, add 3 small chopped shallots, ½ teaspoon crushed red pepper, 1 teaspoon oregano, and 1 teaspoon thyme. Sauté until the shallots become tender. Add 4 cloves garlic and ½ cup chopped sun-dried tomatoes, stirring occasionally, and cook for 2 minutes until fragrant.

   2 min

4. Add 1 tablespoon ketchup and stir to enhance the sauce's flavor. Stir in ½ cup dry white wine and ½ cup chicken broth. Scrape off the flavor from the bottom of the pot while cooking.
5. Reduce the heat to medium-low, then stir in ½ cup heavy cream. Simmer for 2 to 5 minutes until the sauce thickens.

   2-5 min

6. Turn off the heat and stir in ¼ cup Parmigiano Reggiano. Whisk together 1 teaspoon red wine vinegar and 1 teaspoon honey, then drizzle over the sauce. Add 1 ½ tablespoons remaining butter and stir until melted. Serve, garnished with fresh basil 1 teaspoon leaves and a sprinkle of the remaining Parmigiano Reggiano on top.

Nutrition

Per serving

kcal

1026

protein

88 g

carbs

38 g

fat

54 g

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