Marry Me Chicken
Tender sautéed chicken breast is bathed in a silky cream sauce, richly flavored with tangy sweet sun-dried tomatoes and fragrant fresh basil. I can't promise this dish will inspire any actual proposals, but marry me chicken is the total package.
Servings 4 servings
Equipment
- 3.5 quart cast iron braiser or 12 inch skillet
Ingredients
- 1½ pounds boneless skinless chicken breasts cut into about ½ inch strips and then into pieces (because trying to cut saucy chicken breasts into bite sized pieces over a bed of noodles isn't very romantic)
- ⅓ cup all purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 tablespoons unsalted butter
- 1 to 2 tablespoons olive oil extra virgin
- ½ cup sun dried tomatoes (oil packed) roughly chopped
- 2 small shallots finely chopped (about ½ cup)
- 3 tablespoons fresh basil chopped
- ½ cup dry white wine (choose one you wouldn't mind drinking)
- 1 cup heavy whipping cream
Instructions
- In a medium bowl, mix the flour with the salt and pepper. Add the chicken pieces and toss them to coat.
- Place a heavy large skillet over medium heat. Add half of the butter and half of the olive oil. When the butter is melted and the skillet is hot, saute the chicken in two batches until light brown and just cooked through. (Add the remaining butter and olive oil to the skillet in between batches.) This will take about 5 minutes per batch. Set the chicken aside.
- Add the finely chopped shallots to the skillet and saute for a couple minutes, or until fragrant and becoming translucent.
- Add the white wine to the skillet and simmer for a minute or two, stirring with a wooden spoon to loosen all the browned bits on the bottom of the pan.
- Add the heavy whipping cream, chopped sun-dried tomatoes, and about half of the basil. Bring to a gentle simmer and cook until the sauce thickens, stirring occasionally. This will take about 5 minutes.
- Return the chicken to the skillet. Stir everything together and simmer for a few minutes, or until the chicken is heated through. Season to taste with salt and pepper.
- Serve over cooked pasta (first tossed with a little olive oil) or over a bed of basmati rice.