Main Course AmericanChickenTomatoParmesan

Marry Me Chicken

Name: Marry Me Chicken
Cuisine: American
Ingredients: 3 large boneless breasts of chicken; 0.25 cup all-purpose flour; 0.5 teaspoon garlic powder; 0.5 teaspoon paprika; 3 tablespoons olive oil; 3 tablespoons butter; 3 cloves garlic; 1 tablespoon tomato paste; 1 cup chicken stock; 0.5 to 3/4 cup heavy cream; 0.5 cup grated Reggiano Parmesan cheese; 0.5 teaspoon chopped fresh thyme; Red pepper flakes to taste; Fresh basil chopped; Kosher salt and black pepper to taste

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Contains:DairyGluten

High FODMAPTriggers: Garlic, Cream, Wheat flour, Stock or broth

Fructans · Lactose

Estimated from the ingredient list only. Portion sizes aren't considered, so check the Monash University FODMAP app or your dietitian before relying on this.

Directions

1
Cut chicken breasts length-wise to create thin cutlets, and pound to tenderize. Season chicken breasts with salt and pepper to taste
2
Combine flour, garlic powder, paprika, salt, and pepper in a bowl. Dredge the chicken breasts in the flour mixture shaking off the excess, and transfer to a sheet pan or large plate
3
Heat the oil in a large pan over medium-high heat. Once hot, reduce the heat to medium and add the butter. Once melted, add the cutlets and cook until golden on one side - about 4 minutes. Flip the chicken and cook the other side until golden - about 3-4 minutes. Transfer the cutlets back to the sheet pan or plate
4
Reduce the heat to low, add the fresh garlic, and cook until fragrant - 1-2 minutes, then add the tomato paste stirring until the color deepens - about 2 minutes. Add the thyme and red pepper flakes to taste.
5
Increase the heat to medium, add the chicken stock bringing it to a simmer, and cook until the liquid is reduced by half. Add the heavy cream and stir until incorporated and it thickens slightly - about 3 minutes. Add the parmesan and stir until incorporated. Season to taste.
6
Place the chicken cutlets back in the pan with the sauce, to warm and coat with sauce - about 4-5 minutes. Remove from heat and scatter the basil on top.
7
Enjoy!

Diets

Fits as written

Egg-free
Nut-free
Halal-friendly
Low-carb
Keto
Atkins
High-protein
Low-sodium

Works with easy swaps

Gluten-free (1)

all-purpose flour → gluten-free all-purpose flour blend

Dairy-free (3)

butter → plant-based butter
to 3/4 cup heavy cream → full-fat coconut cream
grated Reggiano Parmesan cheese → nutritional yeast

Low FODMAP (5)

all-purpose flour → gluten-free all-purpose flour blend
garlic powder → asafoetida (hing)
garlic → garlic-infused olive oil
chicken stock → garlic- and onion-free stock
to 3/4 cup heavy cream → lactose-free cream

Some other ingredients are only low FODMAP in small portions.

How we decide

Vegetarian:: No meat, poultry, fish, shellfish or gelatin (including stock made from them).
Vegan:: Vegetarian, plus no dairy, eggs or honey.
Pescatarian:: No meat, poultry or gelatin; fish and shellfish are fine.
Gluten-free:: No wheat flour, pasta, bread, soy sauce, barley, rye, couscous, beer or oats (unless certified gluten-free).
Dairy-free:: No milk, butter, cream, yogurt, cheese or other dairy.
Egg-free:: No eggs, egg noodles or mayonnaise.
Nut-free:: No peanuts or tree nuts (almonds, walnuts, cashews, pistachios and so on).
Low FODMAP:: Rated from the ingredient list; see the Low FODMAP badge on each recipe.
Halal-friendly:: No pork products, alcohol or gelatin. This can't confirm halal sourcing.
Paleo:: No grains, legumes, dairy, refined sugar or seed oils.
Mediterranean:: No red or processed meat and no butter, lard, margarine or cream as cooking fats.
Low-carb:: About 20 g net carbs (carbs minus fiber) or less per serving, from the nutrition estimate.
Keto:: About 10 g net carbs or less per serving, with at least 55% of calories from fat.
Atkins:: About 10 g net carbs or less and 5 g sugar or less per serving.
High-protein:: 25 g protein or more per serving.
Low-sodium:: About 600 mg sodium or less per serving.

Based on the ingredient list and nutrition estimate only. Hidden ingredients in packaged foods, and cooking methods, aren't visible to us. Check labels, and for medical diets or allergies ask your doctor or dietitian.