Marry-Me Chicken

Name: Marry-Me Chicken
Total time: 30 min
Yield: 2 serving(s)
Ingredients: 1/2 tsp. paprika; 1/2 tsp. Italian seasoning; Kosher salt and pepper; 2 6-oz boneless, skinless chicken breasts, pounded 1/2 inch thick; 1 1/2 tbsp. olive oil, divided; 1 medium shallot, finely chopped; 2 cloves garlic, finely chopped; 1 tbsp. tomato paste; 1/4 c. dry white wine; 1/2 tsp. low-sodium chicken bouillon based (we used Better Than Bouillon); 2 tbsp. oil-packed sun-dried tomatoes, chopped; 2 tbsp. cold cream cheese, cut or torn into small pieces; 3 tbsp. flat-leaf parsley leaves, roughly chopped; Baguette, for serving

"I do!"

By Tina MartinezPublished: Dec 18, 2024

1 Rating

mike garten

Yields:

2 serving(s)

Total Time:

30 mins

Cal/Serv:

395

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This creamy sun-dried-tomato–based sauce has been getting a lot of love ever since our friends at Delish shared the recipe. We’ve tweaked it a bit to create the perfect portion for two.

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Ingredients

1/2 tsp.
paprika
1/2 tsp.
Italian seasoning
Kosher salt and pepper
2
6-oz boneless, skinless chicken breasts, pounded 1/2 inch thick
1 1/2 Tbsp.
olive oil, divided
1
medium shallot, finely chopped
2
cloves garlic, finely chopped
1 Tbsp.
tomato paste
1/4 cup
dry white wine
1/2 tsp.
low-sodium chicken bouillon based (we used Better Than Bouillon)
2 Tbsp.
oil-packed sun-dried tomatoes, chopped
2 Tbsp.
cold cream cheese, cut or torn into small pieces
3 Tbsp.
flat-leaf parsley leaves, roughly chopped
Baguette, for serving

Directions

1. Step 1In small bowl, stir together paprika, Italian seasoning and 1/4 teaspoon each salt and pepper; sprinkle over chicken breasts on both sides.
2. Step 2Heat 1 tablespoon oil in large skillet on medium. Cook chicken until golden brown and mostly cooked through, 3 to 4 minutes per side. Transfer to plate. Reduce heat to medium-low. Add remaining 1/2 tablespoon oil to skillet, then shallot and garlic and cook, covered, stirring often, until tender, 4 to 5 minutes.
3. Step 3Add tomato paste and cook, stirring, until deepened in color, 1 to 2 minutes. Increase heat to medium, add wine and cook, scraping bottom of pan, until most of liquid evaporates.
4. Step 4In measuring cup, whisk bouillon base with 1/2 cup water, then whisk into skillet along with sun-dried tomatoes. Bring to a boil, then reduce heat to a gentle simmer. Whisk in cream cheese until fully incorporated, then return chicken (along with any juices from plate) to skillet. Cover and cook until chicken is cooked through, 1 to 2 minutes. Sprinkle with parsley and serve with baguette.

NUTRITIONAL INFORMATION (per serving): About 395 calories, 21 g fat (5.5 g saturated), 139 mg cholesterol, 518 mg sodium, 10 g carbohydrates, 2 g fiber, 3.5 g sugar (0.5 g added sugar), 41 g protein

Did you make this recipe? Comment below!