2 boneless, skinless chicken breasts
Smoked Tomato Blend
2 tsp salt
Italian Herbs Extra Virgin Olive Oil
2 cloves garlic, minced
2 tsp fresh thyme leaves
1/2 tsp Crushed Red Pepper
3/4 cup chicken broth
1/2 cup heavy cream
2 Tbl finely chopped sundried tomatoes
Freshly grated parm, for serving
Fresh basil, for serving
Pasta or polenta for serving

We’re not sure of the origin story for the recipe, but we sure do love the name. In the event Ina Garten’s Engagement Roast Chicken doesn’t work, try this recipe – it should do the trick. We love the sundried tomato notes in this creamy sauce, and they really shine by using our Italian Herbs Extra Virgin Olive Oil and Smoked Tomato Blend.  The end result is marriage material.

This recipe is equal parts flavor and technique, and we employ one of our favorite techniques for tackling boneless, skinless chicken breasts: cutlets. It’s how we create our Tarragon Mustard Chicken Cutlets. Read more about the technique in our blog: Three Techniques for Boneless Skinless Chicken Breasts.


1.To create the cutlets, you'll be halving the chicken breasts longways. Place your knife parallel to the cutting board and use small, short sawing movements to cut through the breast to create 2 cutlets. Place the heel of your hand, fingers well out of the way, to hold the breast in place. You can also place a paper towel under the heel of your hand. Making sure the breasts are very dry is helpful. Two breasts will yield 4 cutlets.
2.Season the cutlets on both sides with salt and Smoked Tomato Blend. If time allows, do this ahead of time, even overnight and store in the fridge.
3.Heat a large skillet over medium heat and drizzle in Sundried Tomato Extra Virgin Olive Oil to coat the bottom. Sear the chicken on both sides until golden brown. Move to a plate. The chicken will return to the skillet to finish cooking in a later step.
4.Add the garlic, Crushed Red Pepper and thyme to the skillet and saute for 1 minute. Add the stock and bring to a simmer, scraping up any browned bits. Add in the heavy cream and sundried tomatoes.
5.Return the chicken and any accumulated juices to the skillet. Bring to a lazy bubble and allow to cook until the chicken is firm to the touch, opaque white and fully cooked through. It should register 165°F with an instant read thermometer.
6.Serve with pasta or polenta. Garnish with fresh basil and parmesan.

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