Spicy Marry Me Chicken
January 2025, VOLUME 1, ISSUE LXVIII
Spicy Marry Me Chicken
INGREDIENTS
2 tablespoons olive oil
4 (5-ounce) boneless, skinless chicken cutlets
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons unsalted butter
5 medium garlic cloves, finely chopped (about 5 teaspoons)
1/2 cup dry white wine
3/4 cup chicken broth
1/4 cup sun-dried tomatoes (from 1 [7-ounce] jar), chopped
1/2 cup heavy cream
2 tablespoons crushed Calabrian chili peppers in oil, drained (from 1 [10-ounce] jar)
1 ounce freshly grated Parmigiano-Reggiano cheese (1/4 cup)
1 (4-ounce) log goat cheese, sliced into 4 even medallions
Basil leaves, for garnish
Lemon wedges, for serving
DIRECTIONS:
Warm plates in the oven.
Heat oil in a large stainless steel or cast-iron skillet over high heat.
Season chicken cutlets evenly with salt and pepper.
Cook 1-2 minutes depending on thickness until golden brown.
Transfer to cookie pan and cover.
Sauté garlic in butter over low heat.
Increase heat to medium-high.
Add wine; cook, stirring occasionally and scraping up any browned bits on bottom of skillet, until wine has reduced slightly, 2 to 3 minutes.
Add broth and sundried tomatoes; cook, stirring occasionally, until tomatoes have softened and liquid has thickened slightly about 3 minutes.
Reduce heat to low.
Add cream and Calabrian chilis.
Cook, whisking vigorously and constantly, until slightly thickened and creamy, about 10-15 minutes.
Remove from heat.
Add Parmigiano-Reggiano; stir until incorporated.
Place goat cheese medallions on top of each chicken cutlet and broil until melted.
Serve with sauce around chicken.
Garnish with basil leaves.
Serve immediately with lemon wedge
From Food & Wine
