Marry Me Chicken

It's kind of amazing, but when I went to shop for this dish on my weekly grocery run, I had every ingredient EXCEPT the chicken in my kitchen. Delicious, very dairy forward, relatively easy to throw together and a great leftover for lunch option. Highly recommend. Lifted from NY Times Cooking. I told my #3 child (#2 son) I'd add it to the blog so he can make it more often.

Marry Me Chicken

3 skinless boneless chicken breasts (cut in half horizontally to create "tenders")

flour

3 T olive oil

3 T butter

3 garlic cloves, minced

1/2 t. oregano

red pepper flakes to taste

1 T. tomato paste

1/2 c. heavy cream

1/2 c. sun dried tomatoes sliced into strips

1/2 c. shredded parmesan

basil to garnish

Generously salt and pepper the chicken and then dust them in flour.

Heat oil in a large skillet, once hot add the butter.

Pan fry the floured tenders 4 to 5 minutes per side (until thoroughly cooked) over medium heat

Remove chicken from the pan and set aside

Reduce heat to low/medium-low and add garlic to the pan for a minute or so

Add oregano and hot pepper flakes and tomato paste -- stir constantly until well combined

Add cream and stir to combine, watch that it doesn't curdle

Once heated through, add tomatoes and parmesan to the pan, stir until cheese is melted (at this point, I removed my pan from the heat as it was hot enough to melt the cheese)

Return chicken to the pan, garnish with basil and serve.