Marry Me Chicken

Method

1. 1

   Lay the chicken on a cutting board and season both sides of the chicken with salt and pepper.

2. 2

   Put the flour in a shallow bowl. Dredge each chicken cutlet in the flour and coat both sides. Shake off excess flour.

3. 3

   In a large skillet heat the olive oil over medium heat making sure the oil is coating the skillet.

4. 4

   Brown each side of the chicken for about 4 minutes until golden brown {you might need to work in batches}. Transfer the chicken to a plate, cover and set aside. In the same large skillet add 2 more tablespoons of olive oil and heat over medium heat. Add the garlic and sauté for 2-3 minutes.

5. 5

   Add the chicken stock and deglaze the pan making sure to remove the browned bits from the bottom of the skillet.

6. 6

   Add the heavy cream and the parmesan cheese. Turn the heat to low and simmer for about 2-3 minutes stirring occasionally to incorporate the cheese. Add the red pepper chili flakes, oregano and thyme.

7. 7

   Stir in the sun-dried tomatoes and then add the chicken into the sauce. Let the sauce simmer for 2-3 more minutes until the sauce thickens. Stir in the basil leaves. Garnish with more fresh basil and thyme. Serve over orzo or pasta.