Marry Me Chicken (or Pork!)

 I am a skeptic.

Just because someone makes up a name like "Marry Me Chicken", doesn't mean it's that good, you know?  My hubby is a notorious chicken hater, I mean... how is that even a thing? I happen to like chicken, so he does eat it (which is very good for him, LOL). I made this recipe from Pinterest (there are dozens of versions) and did not tell him the name. He was immediately a fan the recipe, so maybe there is something to this name!  This year we celebrate 37 years of marriage, so I guess I didn't need this back in the days before we got engaged. I think this recipe would work well with thin sliced boneless porkchops or pork loin medallions too.

My kitchen is a bit of a mess in the picture below, but it includes my houseplants in old crocks from a salad bar, my French Gien mini Christmas plate that I bought on a holiday trip to France in 2018, and also my favorite cheap white wine, Kirkland/Costco Sauvignon Blanc. The entree is served on my Lenox Winter Greetings Christmas china. I take it out and use it every year from the day after Thanksgiving until New Year's day.

Serves 4

Ingredients

1-2 Tbsp olive oil

4 thin chicken breasts

2 cloves garlic, minced

1/2 cup white wine (like sauvignon blanc), or chicken stock

1/2 cup whipping cream

1/4-1/2 cup sundried tomatoes, chopped

1/2-3/4 cup finely shredded fresh parmesan (i used a microplaner)

2 Tbsp fresh basil, minced

1/4-1/2 tsp dried red pepper flakes (optional)

Salt & Pepper

Salt and Pepper the chicken breasts. In a frying pan (cast iron or stainless will work best), over medium heat, put the chicken on to brown on each side, about 6-8 minutes per side.

While the chicken is cooling, mince your garlic and grate your parmesan.

Chop up the sundried tomatoes

Here's what my chicken looked like when I flipped it.

When the chicken is done (or almost done...) take it out of the pan. Add a bit more olive oil, if needed, and cook up the garlic. 

Deglaze the pan with the white wine (or chicken stock) and adding the sundried tomatoes and the pepper flakes (if using). Cook for a couple more minutes, then add the cream and the cheese.

Stir to combine, then add the cooked chicken and any juices back to the pan.  Continue to cook and stir gently around the chicken breasts. Don't let it boil though!

Almost done... just add the shredded basil and continue heating gently to thicken the sauce and cook the basil slightly. Serve at once. Great with noodles, but nice on it's own with a green salad too.