Marry Me Chicken

Ingredients

• 1 1/2 pound schicken breasts, boneless, skinless, slice two chicken breasts into halves.
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoon solive oil
• 3 tablespoon sunsalted butter, divided
• 2 ounce s3 small shallots, chopped
• 1/2 teaspoon crushed red pepper
• 1 teaspoon dried oregano
• 1 teaspoon fresh thyme leaves
• 4 clove sgarlic, 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

Instructions

1. Pat dry the chicken breast slices with kitchen towels, then season them with salt and ground black pepper. Set aside.
2. Heat a heavy bottomed pot (or a skillet) over medium high heat. Add olive oil and half of the butter, cooking until melted. Add the 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.
3. In the same pot, add chopped shallots, crushed red pepper, oregano, and thyme. Sauté until the shallots become tender. Add garlic and chopped sun dried tomatoes, stirring occasionally, and cook for 2 minutes until fragrant.
4. Add ketchup and stir to enhance the sauce's flavor. Stir in dry white wine and chicken broth. Scrap off the flavor from the bottom of the pot while cooking.
5. Add ketchup and stir to incorporate into the sauce. Pour in dry white wine and chicken broth, scraping up any flavorful bits from the bottom of the pot. Reduce the heat to medium low, then stir in the heavy cream. Simmer for 2 to 5 minutes until the sauce thickens.
6. Turn off the heat and stir in half of the grated Parmigiano Reggiano. Whisk together the red wine vinegar and honey, then drizzle over the sauce. Add the remaining butter and stir until melted. Serve, garnished with fresh basil leaves and a sprinkle of the remaining Parmigiano Reggiano on top.

Tips

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