Your new taste chicken recipe is "Marry Me Chicken"
This dish is sure to please, as juicy, succulent chicken breast is served with a fabulous parmesan cream sauce, sun-dried tomatoes, and fresh basil for a hearty, delicious main dish that everyone will love.
raw materials
For chicken- 3 pounds of boneless, skinless chicken breasts
- Salt
- Freshly cracked black pepper
- 2–3 minced garlic cloves
- 2 tablespoons olive oil or other neutral oil - Sun-dried tomatoes for the cream sauce
- cup of grated fresh parmesan cheese at room temperature
- 34 cup chicken broth
- Half cup heavy cream at or near room temperature
- 1 teaspoon dried oregano,
- 12-1 cup sun-dried tomatoes
- fresh basil, for garnish
- 12 teaspoons crushed red pepper flakes
Equipment
- The oven
- Large cast-iron pan or similar oven-safe
- cutting board
- sharp knife
- plate
- Paper towels
- a jar
- Tongs
- Whisk or silicone spatula
- Cheese grater
- A spoon or small spoon
- Internal meat thermometer
instructions
Turn on the 375°F oven. So that the skillet can be placed in the enter of the oven, adjust the racks as necessary. Cut the chicken breasts as needed, place them on a cutting board, and then blot them dry with paper towels all over.The chicken breast should be liberally sprinkled with salt and black pepper. Black pepper and salt should be liberally sprinkled on the other side of the chicken breast after flipping it over. Set aside the chicken.
Cast iron pans are heated at medium-high heat. Add olive oil and spread it evenly across the pan's surface once it is hot.
Put the seasoned chicken breasts in a basin and add the hot, shimmering oil. Cook chicken breasts for 3 to 4 minutes, or until they are just beginning to turn golden. After 3 to 4 minutes, turn the chicken breasts over and continue to sear. Place the battered chicken breasts on a platter with care and leave them there. Note: At this time, the chicken shouldn't be entirely cooked.
Set the heat to medium-low and put the skillet on the stove. Once it has cooled, add the garlic powder to the pan. Until garlic is aromatic, sauté for 1 to 2 minutes.
Stir the skillet after adding the stock, being careful to scrape off any chunks of browned chicken or garlic that may have remained on the bottom.
When the pan has had a chance to cool slightly, add the heavy cream after moving it to the stove. Pour the heavy cream into the chicken broth and whisk or mix it in slowly. The grated Parmesan should be added after the liquid has been blended, and the mixture should then be gently stirred until the cheese melts.
Place the pan back on the hot burner and keep stirring the sauce mixture until the pan reaches temperature, about a minute. Stir gently to combine the sun-dried tomatoes, dry oregano, and red pepper flakes into the cream sauce. Taste the sauce and make any necessary adjustments to the oregano, salt, pepper, and/or red pepper flakes.
Over medium-low heat, slowly boil the sauce, stirring now and again. Return the fried chicken breasts to the pan after the sauce has reached a simmer. After rotating the chicken breasts three to four times to evenly coat each side with sauce, place the entire skillet in the preheated oven.
After baking the dish for 12 to 15 minutes, use an internal meat thermometer to determine whether the chicken is cooked through. When a meat thermometer is placed into the thickest portion of the chicken, it should read 160°–162°F.
Remove the pan from the heat with care, then put it aside. After covering the chicken with the skillet sauce, allow it to rest for five minutes. When the chicken reaches an internal temperature of 165°F, it will be fully cooked.
Transfer the chicken to a platter after five minutes. With the leftover sauce in the skillet, top the chicken, and add the basil leaves,
Ingredients notes
Use chicken breasts that are the same size and thickness so that they cook quickly and evenly.
Before seasoning, chop large chicken breasts into cutlets or use a rolling pin or meat tenderizer to make them more manageable.
Low-sodium chicken broth should be used if you're managing your salt consumption or want to make a small reduction.
Make sure to use gluten-free chicken broth if you are gluten-intolerant!
Grate your own parmesan cheese from a block of fresh parmesan. The process is really simple, and the outcomes are well worth it.
Fillers and starches are added to pre-packaged, pre-grated, or pre-shredded cheeses to prevent clumping.
These chemicals also prevent the cheese from melting properly and lessen its
sundried tomatoes Sun-dried tomatoes that are dry-packed work just as well as those that are packed in oil.
When sautéing garlic or adding tomatoes to sauces, if you're using oil-packed ones, add a little tomato oil.
It adds yet another layer to the dish's luscious .
Crushed Red Pepper Flakes: These, in my opinion, don't add much heat or spice to the meal at all, but they do greatly improve the of the sauce.
Use 1/4 teaspoon or omit them altogether if you're heat-sensitive or unsure.
Making the basil chiffonade involves stacking fresh basil leaves on top of one another and tightly rolling them lengthwise. Roll into thin ribbons using a tiny, sharp knife.
a cut that is parallel to the roll.
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Chef's Tips
The chicken breasts are left whole in this recipe; however, chopping them into cutlets beforehand will cut cooking time!
As with a hamburger bun, cut the chicken breast in half from one side to the other, then follow the recipe's instructions.
Add some oil from sun-dried tomatoes to the pan with the olive oil for a little more
The taste of the sun-dried tomato cream sauce, which is added after the chicken has been fried in tomato oil, is excellent.
You'll get superior taste and texture with freshly grated parmesan cheese compared to pre-grated store-bought parmesan.
Additionally, burning your own is quite simple! Grate some parmesan cheese using a box grater after grabbing a piece from the shop. If you don't have a box grater, you can slice the Parmesan block into very thin slices using a sharp knife.
The Parmesan won't curdle as it melts if the sauce is taken off the heat before stirring it in.
For your wedding chicken, it will guarantee that you have a flawlessly smooth parmesan cream sauce!
It will also help if you add cheese in small amounts, stir it in carefully, and wait for it to melt completely before adding more.
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