High-Protein Marry Me Chicken

Ingredients

• 3/4 c. chicken bone broth
• 1/2 c. heavy cream
• 1/4 c. whole milk cottage cheese
• 2 tbsp. chopped sun-dried tomatoes (from about 4 tomato halves)
• 2 tbsp. finely grated Parmesan, plus more for serving
• 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 c. fresh basil leaves, torn, plus more for serving

Method

1. Blend the broth, cream, cottage cheese, sun-dried tomatoes, Parmesan, and tomato paste until smooth. Season with salt and pepper.
2. Pat chicken dry and season with salt and pepper. Coat with flour and Italian seasoning, pressing to adhere.
3. Heat oil in a large skillet over medium-high heat. Cook chicken in batches, flipping once, until browned on both sides, about 5 minutes per side. Remove to a plate to rest.
4. Lower heat to medium-low and melt butter in the same skillet. Add garlic and red pepper flakes, stirring and scraping up browned bits, until fragrant, about 30 seconds.
5. Return chicken and its juices to the skillet. Pour the blended sauce over the top, add basil, and simmer, spooning sauce over chicken, until slightly thickened, 5 to 7 minutes. Season with salt and pepper.
6. Plate the chicken and garnish with extra Parmesan and basil.