1-First Step: Prep and Mise en Place– Pat the 3 large boneless, skinless chicken breasts dry. Slice each breast lengthwise into thin cutlets about 1/4-inch thick. If needed, gently pound to an even thickness so they cook evenly. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper.– Place 6 tablespoons all-purpose flour on a plate for dredging. Mince 3 garlic cloves, grate 1/2 cup parmesan, chop 1/3 cup sundried tomatoes, and pull out your 1 cup chicken stock and 1 cup heavy cream so they are ready to go.

2-Second Step: Dredge and Sear the Chicken– Dredge each cutlet lightly in the flour, shaking off excess. Heat a large skillet over medium heat and add 2 tablespoons olive oil and 2 tablespoons unsalted butter. When the butter foams and the pan is hot, add the chicken cutlets in a single layer. Work in batches if needed to avoid crowding.– Brown the chicken about 4-5 minutes per side until golden and cooked through (internal temperature 165°F / 74°C). Transfer the cooked cutlets to a plate and cover to keep warm.

3-Third Step: Build the Sauce– Lower the heat to medium-low. In the same skillet, add any reserved oil from the sundried tomatoes if you like extra flavor. Sauté the 3 minced garlic cloves for about 30 seconds until fragrant, careful not to burn.– Pour in 1 cup chicken stock to deglaze the pan, scraping up the brown bits with a wooden spoon. Let the stock reduce slightly for 1-2 minutes.

4-Fourth Step: Make it Creamy– Stir in 1 cup heavy cream and 1/2 cup grated parmesan. Simmer gently a few minutes until the sauce starts to thicken. Add 1 teaspoon chili flakes, 1/4 teaspoon thyme, and 1/4 teaspoon oregano. Taste and adjust seasoning with additional salt or pepper if needed.– Fold in the 1/3 cup chopped sundried tomatoes for concentrated tomato flavor and a lovely color contrast in the sauce.

5-Fifth Step: Finish and Serve– Return the browned chicken cutlets to the skillet and spoon sauce over them. Simmer for 3-5 more minutes so the chicken finishes cooking and absorbs the sauce flavors. The sauce should coat the back of a spoon when ready.– Garnish with 1 tablespoon fresh basil leaves torn or chiffonade. Serve the Marry Me Chicken Recipe over pasta, rice, or steamed veggies. Leftovers keep well in the fridge for a few days.