Marry Me Chicken
Seared, flour-coated chicken cutlets finished in a reduced tomato-and-cream sauce with sundried tomatoes and spinach, served over pasta.
- Category: hot-dishes
- Time: 30 min
Source: https://www.youtube.com/shorts/JbC14Zn7plU — Reid's Test Kitchen
Ingredients
- Chicken breasts
- All-purpose flour
- Garlic cloves — 2 pcs
- Olive oil
- Tomato paste
- Dried oregano
- Red pepper flakes
- Chicken stock
- Light coconut milk
- Sundried tomatoes
- Fresh spinach
- Cream
Steps
- Butterfly the chicken breasts, season them, and dredge lightly in all-purpose flour.
- Heat a skillet over medium heat with a little olive oil and sear the floured chicken cutlets until browned on both sides; set the chicken aside.
- In the same pan, add the minced garlic and sauté briefly until fragrant.
- Push the garlic to the side, add a small amount of tomato paste and briefly cook it to tame its edge, then add dried oregano and red pepper flakes.
- Deglaze the pan with a splash of chicken stock and reduce the pan sauce.
- Stir in the light coconut milk (or another creamy white liquid) and a few forkfuls of sundried tomatoes, then return the chicken to the pan to heat through in the sauce.
- Toss in the fresh chopped spinach and add a splash more cream to finish the sauce.
- Serve the chicken and sauce over cooked pasta.
Pasta
- Pasta
- Cook the pasta according to package instructions until al dente, then drain and set aside for serving.