MARRY ME CHICKEN

INGREDIENTS
        3 boneless, skinless chicken breasts, or 6 chicken cutlets
        salt and pepper
        ¼cup all-purpose flour
        3 tbsp EVOO
        3 tbsp butter
        3 garlic cloves, chopped
        1 tbsp tomato paste
        ½ tsp dried oregano 
        Red-pepper flakes 
        1cup hicken stock
        ½ to ¾cup heavy cream
        ½cup grated Parmesan
        ⅓cup sliced sun-dried tomatoes, packed in oil
 

Slice each chicken breast iso you end up with a total of 6 cutlets (see Tip). Season both sides with salt and pepper. Scatter the flour on a large plate and coat the cutlets, shaking off the excess. Heat the oil in a large pan over medium-high. Once hot, reduce the heat to medium and add the butter. Add the cutlets and cook until golden on one side, about 5 minutes. Flip the chicken and cook the other side until golden, 4 to 5 minutes. Transfer the cutlets to a plate or sheet pan.Reduce the heat to low, add the garlic and cook. Add the tomato paste, stirring until the color deepens, about 2 minutes. Add the oregano and red-pepper flakes, to taste. Increase the heat to medium, add the stock and bring to a simmer, scraping up any bits from the bottom of the pan, until the liquid is reduced by half, about 5 minutes. Add ½ cup of the cream and warm through, stirring, until it thickens slightly, about 3 minutes. Watch the cream closely, reducing the heat if necessary, to maintain a gentle simmer. Stir in the Parmesan and the sun-dried tomatoes. Add more cream, if you like, and season the sauce. Place the chicken back in the pan to warm through, about 4 minutes.

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