Marry Me Chicken (Sun-Dried Tomato Cream Sauce)

Ingredients

• 4 boneless, skin-on chicken breasts, 180 g each, room temperature
• 10 g Maldon sea salt
• Tellicherry black pepper, to taste
• 60 ml extra-virgin olive oil
• 60 g sun-dried tomatoes, oil-packed, drained and chopped
• 8 cloves garlic, minced
• 120 ml dry white wine, Pinot Grigio or Vermentino
• 240 ml heavy cream
• 180 g Italian castelvetrano olives, pitted
• 15 g fresh basil, torn
• 30 g unsalted butter, cold, cubed

Method

1. 1
   Pat chicken breasts dry with paper towels; season generously with Maldon salt and black pepper on both sides.
2. 2
   Heat olive oil in large sauté pan over medium-high heat until oil shimmers; place chicken skin-side down and cook 6–7 minutes without moving until skin renders golden and crispy.
3. 3
   Flip chicken; cook 4–5 minutes until internal temperature reaches 63°C (carry-over cooking to 65°C); transfer to warm plate.
4. 4
   Reduce heat to medium; add minced garlic and sun-dried tomatoes to pan, cook 1 minute until fragrant; deglaze with white wine, scraping up fond, and reduce by half.
5. 5
   Pour in cream; add olives and torn basil; simmer 2 minutes until sauce coats back of spoon.
6. 6
   Remove from heat; whisk in cold butter cubes until emulsified and silky; taste and adjust seasoning.
7. 7
   Nestle chicken back into pan, spooning sauce over top; cook 2 minutes at low simmer to warm through.
8. 8
   Serve chicken with sauce spooned over; accompany with crusty bread to soak up cream.