Marry Me Chicken

Ingredients

Chicken

• 2 large boneless skinless chicken breasts

• Salt/Pepper

• 2 teaspoons Italian Seasoning

• ¼ cup all-purpose flour

• 2 tablespoons olive oil

Sauce

• 2 ½ cups chicken broth

• ½ chicken bouillon cube

• ½ cup half and half

• 2 teaspoons honey

• 1 teaspoon hot sauce (such as Franks)

• ½ cup white wine (Sauvignon blanc, Chardonnay, or Pinot Grigio)

• 3 cloves garlic minced

• 1 tablespoon tomato paste

• 3 tablespoons butter

• 3 tablespoons flour

• 1/3 cup sundried tomatoes drained and diced

• 1 tablespoon cream cheese at room temp

• ½ cup Parmesan Cheese, grated

Sauce Seasonings

• ¾ teaspoon onion powder

• ½ teaspoon Each: dried oregano, dried basil, mustard powder

• 1 pinch red pepper flakes

Directions

For the sauce: In a large measuring cup with a spout, combine the chicken broth, bouillon, half and half, honey, hot sauce, and sauce seasonings and set aside.

Measure out all remaining ingredients before beginning.

Make the Chicken

Slice the chicken in half lengthwise to create 2-3 thinner slices. Cover with saran wrap and use the textured side of a meat mallet to pound it to ½ inch thick.

Season each side with salt, pepper, and Italian seasoning. Sprinkle with flour and rub it over the surface of each side. (The flour gives it a little texture and prevents it from sticking to the skillet. It also thickens the sauce a little more at the end.)

Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside.

Make the Sauce

Turn the heat off. Add the wine and then set the heat to medium. Use a silicone spatula to clean the bottom and sides of the skillet, the "fond" will add more flavor to the sauce.

Bring to a gentle bubble and reduce by half, about 3 minutes.

Add the garlic and tomato paste and cook for 1 more minute.

Melt the butter and add the flour. Stir continuously for 2 minutes, until the raw flour smell is cooked off. Add the chicken broth mixture in small splashes, stirring continuously. (This is the mixture that we combined in step 1 of prep work.)

Add the sundried tomatoes. Bring the sauce to a boil, then reduce to a simmer. Let it Simmer and reduce for 10 minutes. During this time the flavors will meld, and the sauce will thicken and concentrate.

Reduce heat to low. Stir in the cream cheese until combined. Gradually stir in the Parmesan cheese.

Add the chicken back and spoon the sauce on top. Let it simmer and reduce for 5-7 minutes, uncovered. Garnish with fresh basil or parsley and serve with pasta!

Notes

Serve with pasta, such as bowtie noodles.

Use unseasoned / plain sun-dried tomatoes