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.
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
- 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:
- 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.
- Dry the chicken well with paper towels. Season both sides of the chicken cutlets liberally with salt and pepper.
- 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.
- 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.
- 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.
- Reduce the heat to low, add the garlic and cook, stirring often, until fragrant, 1 to 2 minutes.
- Add the tomato paste and crushed red-pepper flakes, stirring until the color deepens, about 2 minutes.
- Add the oregano.
- 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.
- 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.
- 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.
- Remove from the heat, scatter basil on top, and serve on warmed plates.