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    Marry Me Chicken

    Italian
    ​

    6 servings

    porciones

    10 minutes

    tiempo activo

    25 minutes

    tiempo total
    Comenzar a Cocinar

    Ingredientes

    3 large chicken breasts (boneless and skinless, sliced lengthwise into thin cutlets)

    ½ teaspoon salt

    ¼ teaspoon ground black pepper

    6 tablespoons all-purpose flour

    2 tablespoons olive oil

    2 tablespoons unsalted butter

    3 cloves garlic (minced)

    1 cup chicken stock

    1 cup heavy cream (double cream in the UK)

    ½ cup parmesan cheese (grated)

    1 teaspoon chili flakes

    ¼ teaspoon oregano

    ¼ teaspoon thyme

    ⅓ cup sundried tomatoes (chopped)

    1 tablespoon fresh basil leaves

    Instrucciones

    Season chicken with salt and pepper, then dredge in flour and shake off any excess.

    In a large skillet, heat olive oil and melt the butter on medium heat. Swirl pan to coat with oil and butter evenly.

    Brown the chicken (do not overcrowd and work in batches if needed) for 4-5 minutes on each side or until golden brown and cooked through. Transfer onto a plate, cover, and set aside.

    Saute the garlic for a minute or until it's fragrant. Add the chicken stock, and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon.

    Adjust the heat to medium-low, and add the heavy cream and the parmesan cheese to the skillet. Allow the sauce to simmer for a couple of minutes, then season with chili flakes, thyme, and oregano.

    Season with salt and pepper to your taste, add the sundried tomatoes then put the chicken back in the sauce and let the sauce simmer and thicken for a few more minutes.

    Garnish with chopped fresh basil leaves and serve warm over pasta or rice.

    Nutrición

    Tamaño de la Porción

    -

    Calorías

    447 kcal

    Grasa Total

    30 g

    Grasa Saturada

    15 g

    Grasa No Saturada

    13 g

    Grasa Trans

    1 g

    Colesterol

    147 mg

    Sodio

    601 mg

    Carbohidratos Totales

    13 g

    Fibra Dietética

    1 g

    Azúcares Totales

    3 g

    Proteína

    31 g

    6 servings

    porciones

    10 minutes

    tiempo activo

    25 minutes

    tiempo total
    Comenzar a Cocinar

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    Ingredientes

    3 large chicken breasts (boneless and skinless, sliced lengthwise into thin cutlets)

    ½ teaspoon salt

    ¼ teaspoon ground black pepper

    6 tablespoons all-purpose flour

    2 tablespoons olive oil

    2 tablespoons unsalted butter

    3 cloves garlic (minced)

    1 cup chicken stock

    1 cup heavy cream (double cream in the UK)

    ½ cup parmesan cheese (grated)

    1 teaspoon chili flakes

    ¼ teaspoon oregano

    ¼ teaspoon thyme

    ⅓ cup sundried tomatoes (chopped)

    1 tablespoon fresh basil leaves

    Instrucciones

    1

    Season chicken with salt and pepper, then dredge in flour and shake off any excess.

    2

    In a large skillet, heat olive oil and melt the butter on medium heat. Swirl pan to coat with oil and butter evenly.

    3

    Brown the chicken (do not overcrowd and work in batches if needed) for 4-5 minutes on each side or until golden brown and cooked through. Transfer onto a plate, cover, and set aside.

    4

    Saute the garlic for a minute or until it's fragrant. Add the chicken stock, and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon.

    5

    Adjust the heat to medium-low, and add the heavy cream and the parmesan cheese to the skillet. Allow the sauce to simmer for a couple of minutes, then season with chili flakes, thyme, and oregano.

    6

    Season with salt and pepper to your taste, add the sundried tomatoes then put the chicken back in the sauce and let the sauce simmer and thicken for a few more minutes.

    7

    Garnish with chopped fresh basil leaves and serve warm over pasta or rice.