High-Protein Marry Me Chicken

Ingredients

• 3/4 cup chicken bone broth
• 1/2 cup heavy cream
• 1/4 cup whole milk cottage cheese
• 2 Tbsp. chopped sun-dried tomatoes
• 2 Tbsp. finely grated parmesan
• 1 tsp. tomato paste
• kosher salt
• freshly ground black pepper
• 4 6-oz. boneless, skinless chicken cutlets
• 2 Tbsp. all-purpose flour
• 1 tsp. italian seasoning
• 2 Tbsp. extra-virgin olive oil
• 1 Tbsp. unsalted butter
• 2 garlic cloves, finely chopped
• 1/4 tsp. crushed red pepper flakes
• 1/2 cup fresh basil leaves, torn

Instructions

1. 1

   In a blender, puree broth, cream, cottage cheese, tomatoes, Parmesan, and tomato paste until smooth; season with salt and black pepper.

2. 2

   Pat chicken dry; season all over with salt and black pepper. Sprinkle with flour and Italian seasoning, pressing with your fingers to adhere.

3. 3

   In a large skillet over medium-high heat, heat oil. Working in batches if needed, cook chicken, turning halfway through, until browned on both sides, about 5 minutes per side. Transfer to a plate and let rest 5 minutes.

4. 4

   In same skillet over medium-low heat, melt butter. Add garlic and red pepper flakes and cook, stirring and scraping browned bits from bottom of skillet, until fragrant, about 30 seconds.

5. 5

   Return chicken and any accumulated juices to skillet. Pour sauce over. Add basil and cook, spooning sauce over chicken, until sauce has slightly thickened, 5 to 7 minutes; season with salt and black pepper.

6. 6

   Divide chicken among plates. Top with more Parmesan and basil.