{"title":"Staff Favourite: Sylvia's Marry Me Chicken ❤️","description":"\u003ch1 class=\"pantry--title-section-alternate sectionheader_title__5aon0 ingredients_heading__RdSek\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003eIngredients\u003c\/span\u003e\u003c\/h1\u003e\n\u003ch2 class=\"pantry--title-section-alternate sectionheader_title__5aon0 ingredients_heading__RdSek\"\u003e\u003cem\u003e\u003cspan class=\"pantry--ui ingredients_fontOverride__W_vGL\"\u003e4 servings\u003c\/span\u003e\u003c\/em\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp class=\"pantry--ui ingredient_ingredient__rfjvs\"\u003e3 large boneless, skinless chicken breasts, or 6 chicken cutlets (about 2 ¼ pounds total), patted dry\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"pantry--ui ingredient_ingredient__rfjvs\"\u003eKosher salt (such as Diamond Crystal) and black pepper\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"pantry--ui ingredient_ingredient__rfjvs\"\u003e¼ cup all-purpose flour\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"pantry--ui ingredient_ingredient__rfjvs\"\u003e3 tablespoons extra-virgin olive oil, plus more as needed\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"pantry--ui ingredient_ingredient__rfjvs\"\u003e3 tablespoons unsalted butter\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"pantry--ui ingredient_ingredient__rfjvs\"\u003e3 garlic cloves, chopped\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"pantry--ui ingredient_ingredient__rfjvs\"\u003e1 tablespoon tomato paste\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"pantry--ui ingredient_ingredient__rfjvs\"\u003e½ teaspoon dried oregano \u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"pantry--ui ingredient_ingredient__rfjvs\"\u003eRed-pepper flakes, to taste  \u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"pantry--ui ingredient_ingredient__rfjvs\"\u003e1 cup low-sodium chicken stock\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"pantry--ui ingredient_ingredient__rfjvs\"\u003e½ to ¾ cup heavy cream\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"pantry--ui ingredient_ingredient__rfjvs\"\u003e½ cup (1 ½ ounces) grated Parmesan\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"pantry--ui ingredient_ingredient__rfjvs\"\u003e⅓ cup sliced sun-dried tomatoes, packed in oil\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"pantry--ui ingredient_ingredient__rfjvs\"\u003eFresh basil, for serving\u003c\/p\u003e\n\u003cdiv id=\"preparation_section\"\u003e\n\u003ch2 class=\"pantry--title-section-alternate sectionheader_title__5aon0 preparation_title___NSSd\"\u003ePreparation\u003c\/h2\u003e\n\u003col class=\"preparation_stepList___jqWa\"\u003e\n\u003cli class=\"preparation_step__nzZHP\" id=\"recipe-step-1\"\u003e\n\u003cdiv class=\"preparation_stepContent__CFrQM\"\u003e\n\u003cp class=\"pantry--body-long\"\u003eIf 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli class=\"preparation_step__nzZHP\" id=\"recipe-step-2\"\u003e\n\u003cdiv class=\"preparation_stepContent__CFrQM\"\u003e\n\u003cp class=\"pantry--body-long\"\u003eScatter 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli class=\"preparation_step__nzZHP\" id=\"recipe-step-3\"\u003e\n\u003cdiv class=\"preparation_stepContent__CFrQM\"\u003e\n\u003cp class=\"pantry--body-long\"\u003eHeat 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli class=\"preparation_step__nzZHP\" id=\"recipe-step-4\"\u003e\n\u003cdiv class=\"preparation_stepContent__CFrQM\"\u003e\n\u003cp class=\"pantry--body-long\"\u003eReduce 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli class=\"preparation_step__nzZHP\" id=\"recipe-step-5\"\u003e\n\u003cdiv class=\"preparation_stepContent__CFrQM\"\u003e\n\u003cp class=\"pantry--body-long\"\u003eIncrease 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli class=\"preparation_step__nzZHP\" id=\"recipe-step-6\"\u003e\n\u003cdiv class=\"preparation_stepContent__CFrQM\"\u003e\n\u003cp class=\"pantry--body-long\"\u003eAdd ½ 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli class=\"preparation_step__nzZHP\" id=\"recipe-step-7\"\u003e\n\u003cdiv class=\"preparation_stepContent__CFrQM\"\u003e\n\u003cp class=\"pantry--body-long\"\u003ePlace the chicken back in the pan to warm through, about 4 minutes. Remove from the heat and scatter basil on top.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"tips_tips__Fa_AO\"\u003e\n\u003cspan class=\"pantry--label\"\u003eTip\u003c\/span\u003e\n\u003cul class=\"tips_tipsList__hQ0LX\"\u003e\n\u003cli class=\"pantry--body-long tips_tipsItem__p_X9b\"\u003e\n\u003cp\u003eTo make it easier to slice into cutlets, place the chicken breasts in the freezer for 20 minutes.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","products":[],"url":"https:\/\/cookery-store.ca\/collections\/staff-favourite-sylvias-marry-me-chicken.oembed","provider":"Cookery","version":"1.0","type":"link"}