Marry me chicken

This is apparently a viral recipe on TikTok though I found it because of a New York Times Cooking recipe. This is a slightly modified version of the NYT recipe.

The NYT recipe says this makes 4 servings, which seems about right.

Start with 2 large boneless chicken breasts (1.52 lbs.), cut in half to make 4 thin cutlets. The small 5th piece didn't fit in my pan, so I didn't cook that one.

Season with salt, freshly ground black pepper, and garlic powder (I added the garlic powder).

Dredge in all-purpose flour.

This is rest of the mise en place.

Heat 3 tbsp. olive oil in a large sauté pan over medium heat. Add 3 tbsp. butter and let it melt.

Cook the chicken cutlets until done, 4 to 5 minutes per side. I used a very large sauté pan; if you used a normal pan this would probably require two batches.

When done, remove the chicken from the pan and set aside.

Lower the heat to low.

Add 3 chopped garlic cloves to the pan, cook for 1 to 2 minutes. One of the comments said to add shallots, which I did as well.

Add 1 tbsp. tomato paste and cook for a few minutes.

Add 1/2 tsp. dried oregano.

Add red pepper flakes to taste.

Increase the heat to medium and add 8 oz. chicken stock. Reduce by half.

Add 4 oz. heavy cream. Reduce the heat to simmer.

Add 1.5 oz. grated Parmesan (1/2 cup).

Add 1/3 cup sun-dried tomatoes (in oil). I used julienne cut sun-dried tomatoes because I don't like big hunks of sun-dried tomato.

Season the sauce as desired.

Add the chicken back to the pan to warm and coat with the sauce.

This made about 8 oz. of sauce, which was perfect; about 2 oz. per serving.

Plate.

Served with Wildgrain sourdough bread (pictured at the top).

Several people commented that this is good with pasta or mashed potatoes, which I do think would work well and will try next time.

Vacuum sealed and froze 3 servings.