Marry Me Chicken
Categories: Main Course
Marry Me Chicken
Posted: March 14, 2023
Planning recipes ahead? This is the perfect recipe for buying in bulk ahead of time with chicken breasts as the main showstopper.
|PREP TIME||10 MIN|
|COOK TIME||20 MIN|
- 1 pound of chicken breast
- 2 tablespoons of olive oil
- 2 medium shallots - sliced
- 1 small fennel bulb - sliced thin
- 1/2 cup of chopped sundried tomatoes
- 1/2 to 1 teaspoon of red pepper flakes (adjust the amount to your spice level)
- 1 teaspoon of fresh thyme - chopped
- 4 cloves of garlic - sliced thin
- 1/4 cup of dry white wine
- 1 cup of chicken broth
- 1/2 cup heavy cream
- 6 basil leaves - more for garnish
- 1/4 cup freshly grated Parmesan cheese
- Salt and pepper to taste
- Parsley leaves for garnish
- Preheat oven to 400 degrees F.
- Season your chicken breasts with salt and pepper and set aside.
Over medium heat, add 1 tablespoon of oil to your All-Clad D3 Weeknight Pan. When the oil is hot, add the chicken and sear on both sides for 4- 5 minutes each until golden brown. Remove from the pan and set aside.
- In the same pan, turn your heat down to medium-low and heat 1 additional tablespoon of oil. Add the shallots, fennel, sundried tomatoes, red pepper flakes, and thyme to the pan. Sauté for 3 to 4 minutes or until the shallots are translucent and the tomatoes have darkened. Add the garlic and continue to cook for an additional minute.
- Add the wine to deglaze the bottom of the pan. Then add the broth and heavy cream. Add the basil leaves. Season with salt and pepper to taste and stir to combine. Bring to a simmer, turn off the heat, and add the cheese. Stir to combine.
- Return the chicken to the pan. Spoon the sauce over the chicken. Put in the oven and bake for 15 to 20 minutes or until the chicken is cooked through at roughly 155 degrees F.
- Remove from the oven. Stir the sauce and garnish with parsley leaves. Serve.
You may substitute the wine in this recipe with an additional 1/4 cup of broth and use that initial 1/4 cup to deglaze the pan as you would have done with the wine. If you want to add a touch of acidity, add 1/2 of the juice of a lemon after the dish is removed from the oven.
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