Marry Me Chicken (Chef Billy Parisi)

4 boneless, skinless chicken breasts, about 10–12 oz each

1/2 cup all-purpose flour

3 tablespoons olive oil

3 tablespoons unsalted butter, divided

1/2 small shallot, peeled and small-diced (about 1/4 cup)

6 garlic cloves, finely minced

1 heaping teaspoon Calabrian peppers, minced (optional — substitute crushed red pepper flakes)

1/2 cup dry white wine

1 1/2 tablespoons tomato paste

1 1/2 cups chicken stock

1 1/2 cups heavy whipping cream

1/2 heaping cup julienned sun-dried tomatoes (dry-packed preferred over oil-packed)

3/4 cup finely grated Parmigiano Reggiano, plus a little extra for serving

2 teaspoons finely minced fresh thyme (about 8 sprigs)

Juice of 1/2 lemon (about 1 to 1 1/2 tablespoons)

2 tablespoons chopped or torn fresh basil

Salt and pepper, to taste

Crushed red pepper flakes, for garnish (optional)

Gently pound the chicken breasts to an even thickness between a sheet of parchment paper (plastic wrap or a zip bag also work). This tenderizes them and helps them cook evenly. Set aside.

In a wide, shallow bowl, combine the flour with a season of salt and pepper.

Pat the chicken dry on all sides. Season both sides with salt and pepper, then dredge lightly in the seasoned flour — just a light coating, shaking off the excess. Set the breasts on a rack and let them rest about 10 minutes so the coating sets.

While the chicken rests, peel and small-dice the shallot, mince the garlic, and julienne the sun-dried tomatoes.

Heat the olive oil in a large stainless, carbon steel, or cast iron skillet over medium to medium-high heat, 60–90 seconds, until it just barely starts to smoke. Add the chicken with space between pieces so it sears instead of steams.

Let the chicken sit undisturbed 3–4 minutes until golden brown. Flip, reduce the heat to medium, and cook 6–7 minutes more, until about 90–95% done (it will finish from carryover heat). Remove the chicken to a plate.

While the chicken sears, grate the Parmigiano Reggiano and finely mince the thyme.

In the same skillet, add half the butter. Add the shallot with a pinch of salt and sauté 2–3 minutes until lightly browned.

Add the Calabrian peppers (or red pepper flakes) and sauté 30–45 seconds to bloom the flavor.

Stir in the garlic and cook until fragrant.

Deglaze with the white wine, scraping up the browned bits from the bottom of the pan. Reduce until only about 1–2 tablespoons of liquid remain (a "sec" reduction).

Stir in the tomato paste and cook 3–4 minutes, stirring, until it deepens to a rusty red color.

Add the chicken stock with a pinch of salt. Cook 1–2 minutes over medium heat.

Pour in the heavy cream with a pinch of salt. Cook 3–4 minutes to let it begin to thicken.

Stir in about 3/4 of the sun-dried tomatoes and the grated Parmesan. Cook over low heat 2–3 minutes, until the sauce reaches a nappe consistency (it coats the back of a spoon and a finger-drawn streak doesn't fill back in).

Season with salt and pepper. Whisk in the remaining butter, the minced thyme, and the lemon juice.

Return the chicken and any juices from the plate to the pan; heat through. Scatter the remaining sun-dried tomatoes over the top.

Serve from the pan: spoon sauce over the chicken, and top with grated Parmesan, a pinch of crushed red pepper flakes, and fresh basil.