Dinner tonight, is a "Marry Me" chicken. Legend has it, that serving this to one MrsSubnet on a date night, would have surely made her want to legally change her name to something hard to spell. Those of you who know...know.


Ingredients and Mise en Place
~3 lbs Chicken Breast, Boneless, Skinless
   Three big hormone-fed chonkers, sliced horizontally, into cutlets
~1/4 Cup AP Flour
   For dredging chicken
3 cloves Garlic
   minced
1 Tbsp Tomato Paste
1 tsp Dried Oregano
1/2 tsp Crushed Red Pepper Flakes
1 Cup Chicken Stock
3/4 Cup Pinot Grigio
   Or whatever. That's what I used, but have at it and use whatever you think tastes good
1/2 Cup Heavy Cream
1.5 oz Parmigiano Reggiano (not pictured - oops)
   Grated
9 Sun Dried Tomatoes, jarred
   Julienned
Something Green (basil, parsley, etc)
   Optional, for garnish





Adding Heat and Magic



In olive oil and butter over an amount of heat that makes sense to you, fry up the chicken in batches until it looks delicious. Don't worry about the internal temp yet - just make it look good. Reserve it elsewhere.






Add the garlic for a minute, until it smells nice. Don't burn it!








Add a healthy dollop of tomato paste, and stir that all in. Cook it for a minute until it darkens a bit, and looks delicious. Don't burn it!






Add the oregano and the red pepper flakes. Be quick...and don't burn them!






Deglaze with the stock and the wine. Scrape the delicious bits of the fond up. You earned it. You also earned an easy to clan pan, later. Congrats.







Reduce by half, and/or call it good when it looks like this, dragging an implement of destruction across it.








Add the heavy cream, parm, and the sun dried tomatoes. Such gloss. Much nice. Gently simmer for a few, until it thickens a smidge. ~3m. Ish.






Add the reserved chicken, cover, and gently simmer until it's done and at the internal temp you like. ~5-10m or whatever. Temp Probe it if yer paranoid like that.






Serve. Garnish if yer into that. MrsSubnet make some basmati rice with a ton 'o butter. It worked.

Please excuse the lack of fresh linens. It's a weekday.

In the safe. I wasn't in the mood.

It does disrupt my flow a bit, but I enjoy it when other people do them too. So I try to pay it forward.

I always hope it helps newer cooks visualize what everything looks like, as you're going along. Video is probably best for that, but editing video is 10x more of a chore than taking pics and posting them in a thread.