MARRY ME CHICKEN

MARRY ME CHICKEN

I made the decision to join the throng of people who adored “Marry Me Chicken” after hearing so much about it from friends and the internet. I looked over a few recipes online before deciding to try the New York Times recipe, which was the first I had seen. Similar to Ina Garten’s well-known “Engagement Chicken,” this recipe has a reputation for guaranteeing a marriage proposal to everyone who eats it. Therefore, feel free to try it if you’re among those who are considering getting ready to guarantee a stroll down the aisle. You’re going to have a great meal even if your dining partner doesn’t pop the question.

Marry Me Chicken

The comparatively straightforward recipe is made up of golden chicken cutlets covered in a thick, velvety cream sauce that has hints of crushed red pepper flakes, garlic, oregano, and sun-dried tomatoes. It may be eaten over rice or spaghetti, or even just by itself with some crispy bread on top to mop up the remaining sauce.

I mostly followed the recipe, however I added more red pepper flakes and sun-dried tomatoes. I also added a heaping spoonful of strong tomato paste for extra acidity and huge garlic cloves for added piquancy. Lastly, I added the cream all at once and gradually reduced the sauce to the correct consistency rather of adding it in two parts. The food was even wonderful than I had anticipated. The smooth sauce’s flavors—spicy red pepper, acidic dried tomatoes, and savory garlic—were absorbed by the juicy chicken. I served it accompanied by roasted asparagus and steamed rice.

MARRY ME CHICKEN RECIPE

MARRY ME CHICKEN RECIPE

  • 3 large boneless, skinless chicken breasts, or 6 chicken cutlets (about 2¼ pounds total), patted dry (I only had five.)
  • Kosher salt and  freshly ground black pepper
  • ¼ cup all-purpose flour
  • 3 tablespoons extra-virgin olive oil, plus more as needed
  • 3 tablespoons unsalted butter
  • 3 large garlic cloves, minced
  • 1 generous tablespoon tomato paste
  • ½ teaspoon dried oregano
  • ½ crushed red-pepper flakes, or to taste
  • 1 cup low-sodium chicken stock
  • ¾ cup heavy cream
  • ½ cup grated Parmigiano-Reggiano
  • ½ cup sliced sun-dried tomatoes, packed in oil
  • Fresh basil, cut into ribbons (chiffonade), for serving

Directions:

  1. If using chicken breasts, start from the thickest end and slice each chicken breast in half horizontally so you end up with a total of 6 cutlets.
  2. Dry the chicken well with paper towels. Season both sides of the chicken cutlets liberally with salt and pepper.
  3. Scatter the flour on a large plate and dredge the cutlets, shaking off any excess flour. Transfer the cutlets to a sheet pan or large platter in a single layer.
  4. Heat the oil in a large sauté pan over medium-high. When the oil begins to ripple, reduce the heat to medium and add the butter.
  5. As soon as the butter melts, add the cutlets and cook until golden on one side, about 5 minutes. Flip the chicken and cook the other side until golden, 4 to 5 minutes. Do this in batches, if needed, adding more oil, if needed. Transfer the cutlets to the platter or sheet pan.
  6. Reduce the heat to low, add the garlic and cook, stirring often, until fragrant, 1 to 2 minutes.
  7. Add the tomato paste and crushed red-pepper flakes, stirring until the color deepens, about 2 minutes.
  8. Add the oregano.
  9. Increase the heat to medium, add the stock and bring to a simmer, scraping up any bits from the bottom of the pan, until the liquid is reduced by half, about 5 minutes.
  10. Add the cream and warm through, stirring, until it thickens slightly, about 3 minutes. Watch the cream closely, reducing the heat if necessary, to maintain a gentle simmer.
  11. Stir in the Parmesan and the sun-dried tomatoes. Place the chicken back in the pan, flipping to coat with the sauce, and warm through, about 4 minutes.
  12. Remove from the heat, scatter basil on top, and serve on warmed plates.

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