CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668956ed   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Marry Me Chicken   
    Categories: Poultry, Vegetables, Chilies, Cheese, Herbs   
         Yield: 4 servings   
       
     2 1/4 lb Boned, skinned chicken   
              - breast or cutlets; patted   
              - dry   
              Salt & black pepper   
       1/4 c  A-P flour   
         3 tb Extra-virgin olive oil; more   
              - as needed   
         3 tb Unsalted butter   
         3 cl Garlic: chopped   
         1 tb Tomato paste   
       1/2 ts Dried oregano   
              Red-pepper flakes   
         1 c  Chicken stock   
       1/2 c  (to 3/4 cup) heavy cream   
     1 1/2 oz Grated Parmesan   
     2 3/8 oz (67 g) sliced sun-dried   
              - tomatoes; packed in oil   
              Fresh basill to serve   
       
     If using chicken breasts, start from the thickest end   
     and slice each chicken breast in half horizontally so   
     you end up with a total of 6 cutlets (see Tip). Season   
     both sides of the chicken cutlets well with salt and   
     pepper.   
        
     Scatter the flour on a large plate and coat the cutlets,   
     shaking off the excess. Transfer the cutlets to a sheet   
     pan or large plate in a single layer.   
        
     Heat the oil in a large pan over medium-high. Once hot,   
     reduce the heat to medium and add the butter. As soon as   
     it melts, 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. Do this in   
     batches, if needed, adding more oil, if needed. Transfer   
     the cutlets to a plate or sheet pan.   
        
     Reduce the heat to low, add the garlic and cook,   
     stirring often, until fragrant, 1 to 2 minutes. 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 1/2 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. Remove from the heat and   
     scatter basil on top.   
        
     By: Naz Deravian   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... Software Independent: Won't work with ANY software.   
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    * Origin: Outpost BBS * Johnson City, TN (1:18/200)   
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