Our High-Protein Marry Me Chicken Is A Real Meat-Cute

Anna Painter
·1 min read

Yields: 4 servings

Prep Time: 10 mins

Total Time: 40 mins

Ingredients

  • 3/4 c.

    chicken bone broth

  • 1/2 c.

    heavy cream

  • 1/4 c.

    whole milk cottage cheese

  • 2 tbsp.

    chopped sun-dried tomatoes (from about 4 tomato halves)

  • 2 tbsp.

    finely grated Parmesan, plus more for serving

  • 1 tsp.

    tomato paste

  • Kosher salt

  • Freshly ground pepper

  • 4

    (6-oz.) boneless, skinless chicken cutlets

  • 2 tbsp.

    all-purpose flour

  • 1 tsp.

    Italian seasoning

  • 2 tbsp.

    extra-virgin olive oil

  • 1 tbsp.

    unsalted butter

  • 2

    garlic cloves, finely chopped

  • 1/4 tsp.

    crushed red pepper flakes

  • 1/2 c.

    fresh basil leaves, torn, plus more for serving

Directions

  1. In a blender, puree broth, cream, cottage cheese, tomatoes, Parmesan, and tomato paste until smooth; season with salt and black pepper.

  2. Pat chicken dry; season all over with salt and black pepper. Sprinkle with flour and Italian seasoning, pressing with your fingers to adhere.

  3. In a large skillet over medium-high heat, heat oil. Working in batches if needed, cook chicken, turning halfway through, until browned on both sides, about 5 minutes per side. Transfer to a plate and let rest 5 minutes.

  4. In same skillet over medium-low heat, melt butter. Add garlic and red pepper flakes and cook, stirring and scraping browned bits from bottom of skillet, until fragrant, about 30 seconds.

  5. Return chicken and any accumulated juices to skillet. Add basil and cook, spooning sauce over chicken, until sauce has slightly thickened, 5 to 7 minutes; season with salt and black pepper.

  6. Divide chicken among plates. Top with more Parmesan and basil.

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