Marry Me Chicken

Paired with Ancient Peaks Quarry Cabernet Sauvignon

Ingredients

1 1/2 lbs. chicken breast

1/2 cup flour

2 tsp garlic powder

Salt, to taste

Pepper, to taste

5 Tbsp olive oil

1 shallot

4 garlic cloves

1 Tbsp. fresh basil leaves

2/3 cup sundried tomatoes

1 tsp. chili flakes

1 tsp. thyme

1 tsp. oregano

2 tsp. Italian seasonings

1/3 cup white wine

1 cup chicken stock

1 cup heavy cream

2 Tbsp. butter

1/2 cup parmesan cheese

 

Method

1. Slice the chicken breasts in half lengthwise and pound each slice until thin.

2. Mix the flour, garlic powder, salt, and pepper. Lay out the flour mixture on a plate, dredge each chicken piece thoroughly and set aside.

3. In a large saut. pan, heat 3 Tbsp. of olive oil on medium heat. Cover the pan in 1 layer of chicken. Brown both sides of the chicken and then remove from pan. Continue with each remaining piece.

4. Mince the shallot, garlic cloves, basil leaves, and chop the sundried tomatoes.

5. Heat the pan on medium heat, add the remaining olive oil with the minced shallots and garlic. Cook until the shallot is translucent and fragrant.

6. Add in the chopped sundried tomatoes, chili flakes, thyme, oregano, Italian seasonings, and salt & pepper to taste.

7. Cook for about 2 minutes and then add in the white wine. Continue to cook for about 5 minutes, until the alcohol is cooked off.

8. Add in the chicken stock and bring to a rapid simmer for about 10 minutes.

9. Pour in the heavy cream, butter, and half of the chopped fresh basil leaves. Mix and continue to cook until the sauce has thickened. You can

test this by dipping a spoon in and seeing if the sauce coats the back of it.

10. Sprinkle in the parmesan cheese and continue mixing until everything is incorporated.

11. Put the chicken breasts in the sauce, coating each side. Let it sit for a few minutes to heat the chicken and coat it in the sauce.

11. Serve over pasta or mashed potatoes (your choice). Garnish with more parmesan cheese and the remaining basil leaves. Serves 3-4 people.