Allium-free Marry Me Chicken
Ingredients
- 4 chicken breast cutlets/ chicken filets
- 6 Roma tomato
- 1 cup heavy cream 235ml
- 1 tablespoon all-purpose flour
- 2 oz parmesan 60g
- 1 teaspoon tomato paste
- ¼ teaspoon dry thyme
- ½ teaspoon dry basil
- ½ teaspoon dry oregano
- ¼ teaspoon ground sage
- salt to taste
- freshly cracked black pepper to taste
- cooking oil or butter - enough to cover the bottom of the skillet
Instructions
- Pat dry the chicken breast cutlets, season them with salt and pepper. Dredge the chicken breast cutlets into flour. Shake off the excess of the flour.
- Cut Roma tomato into cubes.
- Add the oil to a pan and heat over medium-low heat.
- Add chicken to the hot oil, and cook it on one side for about 5 to 8 minutes. Do not touch the chicken while it's cooking.
- Flip the chicken and cook the other side of the chicken breast until well browned and cooked completely. The internal temperature of the chicken needs to be 165ºF.
- Put it on the plate to cool down at room temperature.
- Save the pan and oil because you will make the sauce there.
- Add heavy cream to the pan and stir it. Add cut Roma tomato, and bring it to boil while occasionally stirring it.
- Season the sauce with dry thyme, dry basil, dry oregano, ground sage, salt and pepper. Add tomato paste. Mix it to combine.
- Simmer the sauce for a few minutes with occasional stirring.
- Add freshly grated parmesan, and mix it with the sauce to combine.
- Put cooked chicken into the sauce, and let it simmer for a minute or two.
- Serve the sauce with rice or pasta.