MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Marry Me Chicken
 Categories: Poultry, Vegetables, Chilies, Cheese, Herbs
      Yield: 4 servings
 
  2 1/4 lb Boned, skinned chicken
           - breast or cutlets; patted
           - dry
           Salt & black pepper
    1/4 c  A-P flour
      3 tb Extra-virgin olive oil; more
           - as needed
      3 tb Unsalted butter
      3 cl Garlic; chopped
      1 tb Tomato paste
    1/2 ts Dried oregano
           Red-pepper flakes
      1 c  Chicken stock
    1/2 c  Heavy cream; up to 3/4 c
  1 1/2 oz Parmesan; grated
  2 3/8 oz Sun-dried tomatoes (67 g);
           - packed in oil, sliced
           Fresh basil to serve
 
  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 (see Tip). Season
  both sides of the chicken cutlets well with salt and
  pepper.
  
  Scatter the flour on a large plate and coat the cutlets,
  shaking off the excess. Transfer the cutlets to a sheet
  pan or large plate in a single layer.
  
  Heat the oil in a large pan over medium-high. Once hot,
  reduce the heat to medium and add the butter. As soon as
  it 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 a plate 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, stirring until the color deepens, about 2
  minutes. Add the oregano and red-pepper flakes, to
  taste. 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 1/2 cup of 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. Add more cream, if you like, and
  season the sauce. Place the chicken back in the pan to
  warm through, about 4 minutes. Remove from the heat and
  scatter basil on top.
  
  Recipe by Naz Deravian
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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