Marry Me Chicken - Cowboy Kent Rollins
Servings 4
Ingredients
- 2 large chicken breasts skinless and boneless
- ½ cup all-purpose flour
- 4 teaspoons Kent’s Mesquite seasoning or your favorite all-purpose seasoning
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 garlic cloves minced
- Heaping ½ cup sun dried tomatoes
- 1 cup chicken stock
- 1 cup heavy cream
- 1 cup shredded parmesan cheese
- 1 to 2 teaspoons red pepper flakes
- ½ teaspoon dried oregano
- ½ teaspoon thyme
- Chopped basil leaves for garnish
Instructions
- Place the chicken in a plastic bag, and pound with a mallet or rolling pin to tenderize and flatten to about 1/2 -inch thick. Cut the breasts in half. Set aside.
- Combine the flour and seasoning in a medium bowl. Dredge each chicken piece in the flour to generously coat. Shake any excess of the chicken and place on a cutting board. Let rest for about 3 minutes.
- Meanwhile, melt the butter and olive oil in a large cast iron skillet over medium heat. Place the chicken breast in the skillet and brown the chicken on both sides, about 4 to 5 minutes per side. The internal temperature should be around 165 degrees F. Remove the chicken from the skillet and set aside in a warm spot.
- Return to the skillet and add the garlic and cook for about 1 minute, scraping the pan with a wood spatula to release anything on the skillet. Add the tomatoes and cook for 2 minutes.
- Reduce the heat to low and stir in chicken stock, cream and parmesan cheese. Continue cooking and stirring until the cheese melts. Stir in the red pepper flakes, oregano and thyme.
- Add the chicken to the skillet and let simmer for about 3 minutes. You can flip the chicken over to incorporate more flavor while cooking. Remove the chicken from the skillet and top with basil, if desired. Can also be served over pasta, rice or mashed potatoes.