Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
February 13 2024
Happy Valentines Day - Marry Me Chicken
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Kosher salt and freshly ground black pepper
8 ounces spaghetti
3 tablespoons olive oil
Four 6-ounce boneless, skinless chicken breasts
1 large shallot, halved and thinly sliced
2 cloves garlic, minced
1 cup low-sodium chicken broth
One 6.3-ounce jar sundried tomatoes in oil, drained and roughly chopped
One 0.4-ounce chicken bouillon cube
1 cup heavy cream
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1/2 cup freshly grated Parmesan (about 2 ounces)
1/4 cup thinly sliced fresh basil
Bring a large pot of water to a boil over medium-high heat. Season the water generously with salt. Add the pasta and cook until al dente according to the package directions. Drain and set aside. Keep warm.
Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat. Sprinkle the chicken breasts generously with salt and black pepper on both sides. Carefully add to the skillet and cook, undisturbed, until golden brown on the bottom, about 5 minutes. Flip the chicken with tongs and continue to cook until golden brown on the other side, about 5 minutes more. Remove to a plate.
Add the remaining 1 tablespoon oil and the shallot to the same skillet. Cook, stirring occasionally, until just tender, 1 to 2 minutes. Add the garlic and cook, stirring continuously, until fragrant, about 1 minute more. Add the chicken broth and scrape up any browned bits from the bottom. Add the sundried tomatoes, chicken bouillon cube, heavy cream, oregano, red pepper flakes and 1/4 teaspoon salt. Stir until the bouillon cube is dissolved.
Bring the sauce to a boil, then reduce to a simmer over medium-low heat. Nestle the chicken breasts in the sauce. Cook until the sauce has thickened slightly and the chicken is cooked through (registering internally at 165 degrees F), 5 to 10 minutes. Stir in the Parmesan and basil. Divide among 4 dinner plates and serve with the spaghetti.