Subj : NYT Most Requested - 34
To   : All
From : Dave Drum
Date : Sat Oct 12 2024 17:06:54

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Marry Me Chicken
Categories: Poultry, Vegetables, Chilies, Cheese, Herbs
     Yield: 4 servings

 2 1/4 lb Boned, skinned chicken
          - breast or cutlets; patted
          - dry
          Salt & black pepper
   1/4 c  A-P flour
     3 tb Extra-virgin olive oil; more
          - as needed
     3 tb Unsalted butter
     3 cl Garlic: chopped
     1 tb Tomato paste
   1/2 ts Dried oregano
          Red-pepper flakes
     1 c  Chicken stock
   1/2 c  (to 3/4 cup) heavy cream
 1 1/2 oz Grated Parmesan
 2 3/8 oz (67 g) sliced sun-dried
          - tomatoes; packed in oil
          Fresh basill to serve

 If using chicken breasts, start from the thickest end
 and slice each chicken breast in half horizontally so
 you end up with a total of 6 cutlets (see Tip). Season
 both sides of the chicken cutlets well with salt and
 pepper.

 Scatter the flour on a large plate and coat the cutlets,
 shaking off the excess. Transfer the cutlets to a sheet
 pan or large plate in a single layer.

 Heat the oil in a large pan over medium-high. Once hot,
 reduce the heat to medium and add the butter. As soon as
 it melts, add the cutlets and cook until golden on one
 side, about 5 minutes. Flip the chicken and cook the
 other side until golden, 4 to 5 minutes. Do this in
 batches, if needed, adding more oil, if needed. Transfer
 the cutlets to a plate or sheet pan.

 Reduce the heat to low, add the garlic and cook,
 stirring often, until fragrant, 1 to 2 minutes. Add the
 tomato paste, stirring until the color deepens, about 2
 minutes. Add the oregano and red-pepper flakes, to
 taste. Increase the heat to medium, add the stock and
 bring to a simmer, scraping up any bits from the bottom
 of the pan, until the liquid is reduced by half, about 5
 minutes.

 Add 1/2 cup of the cream and warm through, stirring,
 until it thickens slightly, about 3 minutes. Watch the
 cream closely, reducing the heat if necessary, to
 maintain a gentle simmer. Stir in the Parmesan and the
 sun-dried tomatoes. Add more cream, if you like, and
 season the sauce. Place the chicken back in the pan to
 warm through, about 4 minutes. Remove from the heat and
 scatter basil on top.

 By: Naz Deravian

 Yield: 4 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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