Marry Me Chicken – Anniversary Edition
| Prep Time: 25 min | Cook Time: 16 min |
| Servings: 4 | Skill Level: medium |
This version of the famous chicken dish incorporates Castelvetrano Olives for buttery richness, rosemary for herbaceousness, and caramelized shallots for extra fabulous flavor. I Serve it with rice, to soak up the delectable sauce.
Recipe and image by Chef Jamie Gwen
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter
- 4 boneless, skinless chicken breasts
- 2 shallots, peeled and thinly sliced
- 2 sprigs fresh rosemary1/2 teaspoon crushed red pepper flakes
- 1/2 cup Pearls Specialties Castelvetrano Olives, sliced
- 1/2 cup sun-dried tomatoes in oil, drained
- 3/4 cup low-sodium chicken broth
- 1/2 cup heavy whipping cream1/3 cup finely grated Parmesan
- Salt & freshly ground pepper
- Basil leaves
- Rice
Cooking Instructions
- Preheat the oven to 400°.
- In a large ovenproof skillet heat 2 tablespoons of olive oil and the butter over medium-high heat. Generously season the chicken breasts with salt and pepper and sauté until golden brown on both sides. Transfer the chicken to a plate.
- Add the remaining tablespoon of olive oil to the same skillet along with the shallots. Season with salt and pepper and cook over medium heat, stirring often, until tender and caramelized. Add the rosemary, red pepper flakes, Castelvetrano Olives and sun-dried tomatoes. Sauté for 1 minute. Stir in the broth, heavy cream, and Parmesan. Bring to a simmer, then return the chicken and any accumulated juices to the skillet.
- Transfer the skillet to the oven and bake until the chicken breasts are cooked through and the sauce has reduced slightly, about 12 to 15 minutes, depending upon the size of your chicken breasts.
- To serve, arrange the chicken on a platter and spoon the sauce over top. Finish with fresh basil leaves.
