Is Your Chicken 'Marry Me' Material? | 8 Tips to say 'I Do' | Doug Cooking

Marry Me Chicken ranks as the 3rd most Googled recipe of last year, and it's still going strong. Why is this dish so good... and can it be even better? Watch for my easy prep of the chicken and other tips on the flavor packed ingredients like garlic and Parmesan. Marry Me Chicken is a great dish to impress, perfect for two or more. The chicken and sauce are rich and as delicious as restaurant quality...yet keto friendly, and easily modified to be gluten free. But I'm pairing my Marry Me Chicken with pasta...perfect! Hope you cook it for someone you love. Enjoy!

For the Chicken Cutlets…
2 Boneless skinless chicken breasts, butterflied, halved, and pounded flat
1/2 - 1 cup All purpose flour
Salt and pepper

For the Sauce…
2 to 3 tablespoons Olive oil
1 tablespoon Butter
3-4 Garlic cloves, sliced
1 tablespoon White wine vinegar
2 cups Chicken stock
1 cup Heavy cream, or whipping cream
2-3 ounces Parmigiano Reggiano, grated on a rasp style grater
1/4 teaspoon Crushed red pepper flakes
1 teaspoon Italian seasoning
1/2 cup Sun-dried tomatoes, julienned

Prepare the chicken breasts by butterflying through the midline, then cutting each breast in equal half portions. If desired, cover the chicken with plastic wrap and pound the cutlets flat with a meat mallet or rolling pin, to an even thickness. Salt each side of the chicken, and set aside until ready to use.

Meanwhile, prepare the chicken dredge by adding the flour, along with 1/4 teaspoon each of salt and pepper into a shallow bowl.

In a 12 inch stainless steel sauté pan, add olive oil and butter over medium heat. Dredge each chicken cutlet through the flour mixture, coating all sides, and place in an even layer in the skillet. Cook chicken pieces for about five minutes on each side, or until a golden brown color is formed. Once browned, transfer the chicken cutlets to a plate to rest.

If needed, add an additional tablespoon of olive oil to the sauté pan, along with the sliced garlic and one heaping teaspoon of the dredging flour (discard the remaining dredging flour). Cook for about a minute then add the vinegar and cook until evaporated. Add the chicken stock, then scrape the bottom of the pan to release any brown bits. Add the cream, pepper flakes, Italian seasoning, and Parmesan cheese.

Bring sauce to a low simmer. Return the chicken to the pan and cook an additional 10 minutes, or until the sauce thickens and the chicken is cooked through.

I recommend serving the chicken and sauce over pasta, and garnishing with fresh basil leaves, if you have them.


Chapters:
0:00 - Intro
0:28 - Preparing chicken cutlets
1:53 - How to make dredging flour for browning chicken
2:06 - Prep garlic and brown chicken
4:04 - How to make the Marry Me Chicken sauce
6:15 - Finishing, plating, and tasting
8:00 - Outtakes outro

#marrymechicken #chicken #trendingfood #dougcooking

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