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1. Shard Calculation

Query:

Response:

Calculated Shard: 84 (from laksa125)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa084.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://cooking.nytimes.com/recipes/1024503-marry-me-chicken\')), getAhrefsUnparsedNoserviceFromURL(\'https://cooking.nytimes.com/recipes/1024503-marry-me-chicken\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/cooking.nytimes.com\/recipes\/1024503-marry-me-chicken","crawl_time":1771498662,"first_indexed_time":1695934303,"http_code":200,"src_unparsed":"com,nytimes!cooking,\/recipes\/1024503-marry-me-chicken s443","src_root_hash":"4566504020376537684","history_drop_reason":null,"meta_title":"Marry Me Chicken Recipe (with Video)","meta_descriptions":["This cozy dish, which went viral on TikTok with claims that if you prepare it for someone, you will end up getting married, features boneless chicken breasts nestled in a creamy, tomato-y sauce With wedding bells in mind or not, this dish comes together fairly quickly and is just as great for entertaining as it is for a family meal In this version, the addition of tomato paste adds a bright acidity to the rich cream sauce and complements the sun-dried tomatoes"],"attrs_boilerpipe_text":"Yield:\n4 servings\n3\nlarge boneless, skinless chicken breasts, or 6 chicken cutlets (about 2¼ pounds total), patted dry\nKosher salt (such as Diamond Crystal) and black pepper\n¼\ncup all-purpose flour\n3\ntablespoons extra-virgin olive oil, plus more as needed\n3\ntablespoons unsalted butter\n3\ngarlic cloves, chopped\n1\ntablespoon tomato paste\n½\nteaspoon dried oregano \nRed-pepper flakes, to taste  \n1\ncup low-sodium chicken stock\n½ to ¾\ncup heavy cream\n½\ncup (1½ ounces) grated Parmesan\n⅓\ncup sliced sun-dried tomatoes, packed in oil\nFresh basil, for serving\nGet new recipes, easy dinner ideas and smart kitchen tips.\nMake the recipe with us\nStep 1\nIf using chicken breasts, start from the thickest end and slice each chicken breast in half horizontally so you end up with a total of 6 cutlets (see Tip). Season both sides of the chicken cutlets well with salt and pepper.\nStep 2\nScatter the flour on a large plate and coat the cutlets, shaking off the excess. Transfer the cutlets to a sheet pan or large plate in a single layer.\nStep 3\nHeat the oil in a large pan over medium-high. Once hot, reduce the heat to medium and add the butter. As soon as it melts, add the cutlets and cook until golden on one side, about 5 minutes. Flip the chicken and cook the other side until golden, 4 to 5 minutes. Do this in batches, if needed, adding more oil, if needed. Transfer the cutlets to a plate or sheet pan.\nStep 4\nReduce the heat to low, add the garlic and cook, stirring often, until fragrant, 1 to 2 minutes. Add the tomato paste, stirring until the color deepens, about 2 minutes. Add the oregano and red-pepper flakes, to taste.\nStep 5\nIncrease the heat to medium, add the stock and bring to a simmer, scraping up any bits from the bottom of the pan, until the liquid is reduced by half, about 5 minutes.\nStep 6\nAdd ½ cup of the cream and warm through, stirring, until it thickens slightly, about 3 minutes. Watch the cream closely, reducing the heat if necessary, to maintain a gentle simmer. Stir in the Parmesan and the sun-dried tomatoes. Add more cream, if you like, and season the sauce.\nStep 7\nPlace the chicken back in the pan to warm through, about 4 minutes. Remove from the heat and scatter basil on top.\nTip\nTo make it easier to slice into cutlets, place the chicken breasts in the freezer for 20 minutes.\nPrivate Notes\nLeave a Private Comment on this recipe and see it here.\n5 out of 5\n17,982 user ratings\nor\nto rate this recipe.\nHave you cooked this?\nor\nto mark this recipe as cooked.\nI have been making this for years.  I pound my chicken cutlets and by the time it’s done they’re are falling apart tender.  I add a lot more broth and thicken it with the flour from the chicken.  I also add a half pound of cooked pasta and a lot of raw baby spinach at the end - it melts from the heat and makes this a true one pot meal.  I always have enough for at least 2 nights!!\nYou don't need to use that much oil & butter to make this dish, 1\/2 the amount is sufficient . You can also use milk, or coconut milk instead of cream\nAdd a finely diced shallot when you add the garlic, you won’t regret it.\nThis was great! I used a pack of chicken tenders, which made for smaller cutlets. I used Lupin flour to keep the carbs down, and it worked fine. \nI added two minced shallots with the garlic, doubled the sun-dried tomatoes, increased the broth and cream by half and added a small bag of fresh spinach after blending in the cream.\nThis is a really delicious dish. I don't use any butter and cook the chicken thigh in the oil from the sun-dried tomatoes for additional flavour. Like others have noted you only need about a tablespoon of cream. I also add in a bag of baby spinach and serve with mashed pumpkin.\nDefinitely use 3 quarter cup of heavy cream for the sauce. I used the 1\/2 cup and the oil from the tomatoes, the olive oil and butter is too much and separates.  It was a good sauce and I will make it again, but use all the cream.\nPrivate comments are only visible to you.\nor\nto save this recipe.","attrs_markdown":"- What to Cook\n- Recipes\n- Ingredients\n- Occasions\n- About\n\nWhat to Cook\n\nRecipes\n\nIngredients\n\nOccasions\n\nAbout\n\n- Staff Picks\n  - [Most Popular](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/13395693-our-50-most-popular-recipes-of-all-time-so-far)\n  - [Soups and Stews](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/638891-best-soup-stew-recipes)\n  - [Easy Side Dishes](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/44373459-easy-side-dishes)\n  - [Healthy Weeknight Dinners](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/2110373-healthy-weeknight-dinners)\n  - [Sheet-Pan Vegetarian Recipes](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/113085175-sheet-pan-vegetarian-recipes)\n- From Our Newsletters\n  - [The Cooking 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Chicken](https:\/\/static01.nyt.com\/images\/2023\/09\/28\/multimedia\/28Marry-MeRex-vljg\/28Marry-MeRex-vljg-jumbo.jpg)\n\nWatch\n\nDavid Malosh for The New York Times. Food Stylist: Simon Andrews.\n\nTotal Time\n\n1 hour\n\nPrep Time\n\n10 minutes\n\nCook Time\n\n50 minutes\n\nRating\n\n5\n\n(17,982)\n\nComments\n\n[Read 1,066 comments](https:\/\/cooking.nytimes.com\/recipes\/1024503-marry-me-chicken#notes_section)\n\nThis cozy dish, which [went viral on TikTok](https:\/\/www.tiktok.com\/@gimme.delicious\/video\/7213007579411238190) with claims that if you prepare it for someone, you will end up getting married, features boneless chicken breasts nestled in a creamy, tomato-y sauce. With wedding bells in mind or not, this dish comes together fairly quickly and is just as great for entertaining as it is for a family meal. In this version, the addition of tomato paste adds a bright acidity to the rich cream sauce and complements the sun-dried tomatoes. Serve with crusty bread to sop up all the juices as well as tangy green salad to balance out the sauce’s richness. Or, try it over pasta, [rice](https:\/\/cooking.nytimes.com\/recipes\/1019204-basic-stovetop-rice) or [polenta](https:\/\/cooking.nytimes.com\/recipes\/1014527-basic-polenta).\n\nFeatured in: [The Chicken That Might Put a Ring on It](https:\/\/www.nytimes.com\/2023\/09\/28\/dining\/marry-me-chicken-recipe.html)\n\nRead More\n\n- Save\n  \n  Log in or sign up to save this recipe.\n- Give\n  \n  ## Subscriber benefit: Give recipes to anyone\n  As a subscriber, you have **10 gift recipes** to give each month. Anyone can view them - even nonsubscribers. 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See our [Privacy Policy](https:\/\/help.nytimes.com\/10940941449492-The-New-York-Times-Company-Privacy-Policy).\n\n## Preparation\n![Replay](data:image\/svg+xml;base64,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)\n\nMake the recipe with us\n\nWatch\n\n1. Step 1\n   If using chicken breasts, start from the thickest end and slice each chicken breast in half horizontally so you end up with a total of 6 cutlets (see Tip). Season both sides of the chicken cutlets well with salt and pepper.\n2. Step 2\n   Scatter the flour on a large plate and coat the cutlets, shaking off the excess. Transfer the cutlets to a sheet pan or large plate in a single layer.\n3. Step 3\n   Heat the oil in a large pan over medium-high. Once hot, reduce the heat to medium and add the butter. As soon as it melts, add the cutlets and cook until golden on one side, about 5 minutes. Flip the chicken and cook the other side until golden, 4 to 5 minutes. Do this in batches, if needed, adding more oil, if needed. Transfer the cutlets to a plate or sheet pan.\n4. Step 4\n   Reduce the heat to low, add the garlic and cook, stirring often, until fragrant, 1 to 2 minutes. Add the tomato paste, stirring until the color deepens, about 2 minutes. Add the oregano and red-pepper flakes, to taste.\n5. Step 5\n   Increase the heat to medium, add the stock and bring to a simmer, scraping up any bits from the bottom of the pan, until the liquid is reduced by half, about 5 minutes.\n6. Step 6\n   Add ½ cup of the cream and warm through, stirring, until it thickens slightly, about 3 minutes. Watch the cream closely, reducing the heat if necessary, to maintain a gentle simmer. Stir in the Parmesan and the sun-dried tomatoes. Add more cream, if you like, and season the sauce.\n7. Step 7\n   Place the chicken back in the pan to warm through, about 4 minutes. Remove from the heat and scatter basil on top.\n\nTip\n\n- To make it easier to slice into cutlets, place the chicken breasts in the freezer for 20 minutes.\n\nPrivate Notes\n\nLeave a Private Comment on this recipe and see it here.\n\n### Similar Recipes\n- [![]()Marry Me Salmon Eric Kim](https:\/\/cooking.nytimes.com\/recipes\/1026573-marry-me-salmon)\n- [![]()Tomato Basil Chicken Breasts Christian Reynoso](https:\/\/cooking.nytimes.com\/recipes\/1027093-tomato-basil-chicken-breasts)\n- [![]()Braised Chicken With Tomatoes, Olives and Capers Mark Bittman](https:\/\/cooking.nytimes.com\/recipes\/1014718-braised-chicken-with-tomatoes-olives-and-capers)\n- [![A cast-iron skillet holds bronzed chicken thighs with peppers and tomatoes. 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I pound my chicken cutlets and by the time it’s done they’re are falling apart tender. I add a lot more broth and thicken it with the flour from the chicken. I also add a half pound of cooked pasta and a lot of raw baby spinach at the end - it melts from the heat and makes this a true one pot meal. I always have enough for at least 2 nights!\\!\n\nIs this helpful?\n\n1731\n\nSouad Sharabani\n\n2 years ago\n\nYou don't need to use that much oil & butter to make this dish, 1\/2 the amount is sufficient . You can also use milk, or coconut milk instead of cream\n\nIs this helpful?\n\n954\n\nAsh\n\n2 years ago\n\nAdd a finely diced shallot when you add the garlic, you won’t regret it.\n\nIs this helpful?\n\n919\n\nDave\n\n20 hours ago\n\nThis was great! I used a pack of chicken tenders, which made for smaller cutlets. I used Lupin flour to keep the carbs down, and it worked fine. I added two minced shallots with the garlic, doubled the sun-dried tomatoes, increased the broth and cream by half and added a small bag of fresh spinach after blending in the cream.\n\nIs this helpful?\n\nlizzy\n\n1 day ago\n\nThis is a really delicious dish. I don't use any butter and cook the chicken thigh in the oil from the sun-dried tomatoes for additional flavour. Like others have noted you only need about a tablespoon of cream. I also add in a bag of baby spinach and serve with mashed pumpkin.\n\nIs this helpful?\n\nJay Bradshaw\n\n2 days ago\n\nDefinitely use 3 quarter cup of heavy cream for the sauce. I used the 1\/2 cup and the oil from the tomatoes, the olive oil and butter is too much and separates. It was a good sauce and I will make it again, but use all the cream.\n\nIs this helpful?\n\nPrivate comments are only visible to you.\n\nShow more comments\n***\n### Credits\nRecipe by Naz Deravian\n\n### Recipe Tags\n- [One Pot](https:\/\/cooking.nytimes.com\/tag\/one%20pot)\n- [Poultry](https:\/\/cooking.nytimes.com\/tag\/poultry)\n- [Chicken](https:\/\/cooking.nytimes.com\/topics\/our-best-chicken-recipes)\n- [Chicken Breast](https:\/\/cooking.nytimes.com\/tag\/chicken%20breast)\n- [Date Night](https:\/\/cooking.nytimes.com\/tag\/date%20night)\n- [Parmesan](https:\/\/cooking.nytimes.com\/tag\/parmesan)\n- [Party](https:\/\/cooking.nytimes.com\/topics\/entertaining)\n- [Stovetop](https:\/\/cooking.nytimes.com\/tag\/stovetop)\n- [Sun-Dried Tomato](https:\/\/cooking.nytimes.com\/tag\/sun-dried%20tomato)\n- [Dinner](https:\/\/cooking.nytimes.com\/tag\/dinner)\n- [Weeknight](https:\/\/cooking.nytimes.com\/tag\/weeknight)\n- [Main 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[Subscribe now](https:\/\/www.nytimes.com\/subscriptions\/Multiproduct\/lp8R3WU.html?campaignId=79RLU) for full access.\n\n### Learn More\n- [About Us](https:\/\/cooking.nytimes.com\/about-us)\n- [FAQ](https:\/\/help.nytimes.com\/hc\/en-us\/sections\/360011047512)\n- [NYTimes.com\/food](https:\/\/www.nytimes.com\/section\/food)\n\n### Shop\n- [Gift Subscription](https:\/\/www.nytimes.com\/subscriptions\/Multiproduct\/cooking_gift.html?campaignId=7HYRF)\n- [Merchandise](https:\/\/store.nytimes.com\/collections\/cooking-collection?utm_source=nyt_cooking&utm_medium=referral&utm_campaign=cooking_collection&utm_content=footer)\n- [Send Us Feedback](mailto:cookingcare@nytimes.com)\n\n### Recipes\n- [From Our Newsletters](https:\/\/cooking.nytimes.com\/topics\/what-to-cook-this-week)\n- [Weeknight](https:\/\/cooking.nytimes.com\/topics\/easy-weeknight)\n- [Pasta](https:\/\/cooking.nytimes.com\/topics\/our-best-pasta-recipes)\n- [Dinner](https:\/\/cooking.nytimes.com\/topics\/dinner-recipes)\n- [Healthy](https:\/\/cooking.nytimes.com\/topics\/healthy-recipes)\n- [Vegetarian](https:\/\/cooking.nytimes.com\/topics\/vegetarian)\n- [Vegan](https:\/\/cooking.nytimes.com\/topics\/vegan-recipes)\n- [Thanksgiving](https:\/\/cooking.nytimes.com\/thanksgiving)\n- [Christmas](https:\/\/cooking.nytimes.com\/christmas)\n\n- [© 2026 The New York Times Company](http:\/\/www.nytco.com\/)\n- [Terms of Service](https:\/\/help.nytimes.com\/115014893428-Terms-of-Service\/)\n- [Privacy Policy](https:\/\/www.nytimes.com\/privacy\/privacy-policy)\n- [Cookie Policy](https:\/\/nytimes.com\/cookie-policy)\n- [Manage Privacy Preferences](https:\/\/www.nytimes.com\/privacy\/manage-settings)","attrs_readable_markdown":"***\nYield:4 servings\n\n- 3large boneless, skinless chicken breasts, or 6 chicken cutlets (about 2¼ pounds total), patted dry\n- Kosher salt (such as Diamond Crystal) and black pepper\n- ¼cup all-purpose flour\n- 3tablespoons extra-virgin olive oil, plus more as needed\n- 3tablespoons unsalted butter\n- 3garlic cloves, chopped\n- 1tablespoon tomato paste\n- ½teaspoon dried oregano\n- Red-pepper flakes, to taste\n- 1cup low-sodium chicken stock\n- ½ to ¾cup heavy cream\n- ½cup (1½ ounces) grated Parmesan\n- ⅓cup sliced sun-dried tomatoes, packed in oil\n- Fresh basil, for serving\n\n![Cooking Newsletter illustration](https:\/\/static.nytimes.com\/assets-oma\/images\/Cooking_Newsletter_Module.png)\n\nGet new recipes, easy dinner ideas and smart kitchen tips.\n\nMake the recipe with us\n\n1. Step 1\n   If using chicken breasts, start from the thickest end and slice each chicken breast in half horizontally so you end up with a total of 6 cutlets (see Tip). Season both sides of the chicken cutlets well with salt and pepper.\n2. Step 2\n   Scatter the flour on a large plate and coat the cutlets, shaking off the excess. Transfer the cutlets to a sheet pan or large plate in a single layer.\n3. Step 3\n   Heat the oil in a large pan over medium-high. Once hot, reduce the heat to medium and add the butter. As soon as it melts, add the cutlets and cook until golden on one side, about 5 minutes. Flip the chicken and cook the other side until golden, 4 to 5 minutes. Do this in batches, if needed, adding more oil, if needed. Transfer the cutlets to a plate or sheet pan.\n4. Step 4\n   Reduce the heat to low, add the garlic and cook, stirring often, until fragrant, 1 to 2 minutes. Add the tomato paste, stirring until the color deepens, about 2 minutes. Add the oregano and red-pepper flakes, to taste.\n5. Step 5\n   Increase the heat to medium, add the stock and bring to a simmer, scraping up any bits from the bottom of the pan, until the liquid is reduced by half, about 5 minutes.\n6. Step 6\n   Add ½ cup of the cream and warm through, stirring, until it thickens slightly, about 3 minutes. Watch the cream closely, reducing the heat if necessary, to maintain a gentle simmer. Stir in the Parmesan and the sun-dried tomatoes. Add more cream, if you like, and season the sauce.\n7. Step 7\n   Place the chicken back in the pan to warm through, about 4 minutes. Remove from the heat and scatter basil on top.\n\nTip\n\n- To make it easier to slice into cutlets, place the chicken breasts in the freezer for 20 minutes.\n\nPrivate Notes\n\nLeave a Private Comment on this recipe and see it here.\n\n5 out of 5\n\n17,982 user ratings\n\nor  to rate this recipe.\n\nHave you cooked this?\n\nor  to mark this recipe as cooked.\n\nI have been making this for years. I pound my chicken cutlets and by the time it’s done they’re are falling apart tender. I add a lot more broth and thicken it with the flour from the chicken. I also add a half pound of cooked pasta and a lot of raw baby spinach at the end - it melts from the heat and makes this a true one pot meal. I always have enough for at least 2 nights!\\!\n\nYou don't need to use that much oil & butter to make this dish, 1\/2 the amount is sufficient . You can also use milk, or coconut milk instead of cream\n\nAdd a finely diced shallot when you add the garlic, you won’t regret it.\n\nThis was great! I used a pack of chicken tenders, which made for smaller cutlets. I used Lupin flour to keep the carbs down, and it worked fine. I added two minced shallots with the garlic, doubled the sun-dried tomatoes, increased the broth and cream by half and added a small bag of fresh spinach after blending in the cream.\n\nThis is a really delicious dish. I don't use any butter and cook the chicken thigh in the oil from the sun-dried tomatoes for additional flavour. Like others have noted you only need about a tablespoon of cream. I also add in a bag of baby spinach and serve with mashed pumpkin.\n\nDefinitely use 3 quarter cup of heavy cream for the sauce. I used the 1\/2 cup and the oil from the tomatoes, the olive oil and butter is too much and separates. It was a good sauce and I will make it again, but use all the cream.\n\nPrivate comments are only visible to you.\n***\nor  to save this recipe.\n***","meta_canonical":null}

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URL	https://cooking.nytimes.com/recipes/1024503-marry-me-chicken
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Meta Title	Marry Me Chicken Recipe (with Video)
Meta Description	This cozy dish, which went viral on TikTok with claims that if you prepare it for someone, you will end up getting married, features boneless chicken breasts nestled in a creamy, tomato-y sauce With wedding bells in mind or not, this dish comes together fairly quickly and is just as great for entertaining as it is for a family meal In this version, the addition of tomato paste adds a bright acidity to the rich cream sauce and complements the sun-dried tomatoes
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Boilerpipe Text	Yield: 4 servings 3 large boneless, skinless chicken breasts, or 6 chicken cutlets (about 2¼ pounds total), patted dry Kosher salt (such as Diamond Crystal) and black pepper ¼ cup all-purpose flour 3 tablespoons extra-virgin olive oil, plus more as needed 3 tablespoons unsalted butter 3 garlic cloves, chopped 1 tablespoon tomato paste ½ teaspoon dried oregano Red-pepper flakes, to taste 1 cup low-sodium chicken stock ½ to ¾ cup heavy cream ½ cup (1½ ounces) grated Parmesan ⅓ cup sliced sun-dried tomatoes, packed in oil Fresh basil, for serving Get new recipes, easy dinner ideas and smart kitchen tips. Make the recipe with us Step 1 If using chicken breasts, start from the thickest end and slice each chicken breast in half horizontally so you end up with a total of 6 cutlets (see Tip). Season both sides of the chicken cutlets well with salt and pepper. Step 2 Scatter the flour on a large plate and coat the cutlets, shaking off the excess. Transfer the cutlets to a sheet pan or large plate in a single layer. Step 3 Heat the oil in a large pan over medium-high. Once hot, reduce the heat to medium and add the butter. As soon as it melts, add the cutlets and cook until golden on one side, about 5 minutes. Flip the chicken and cook the other side until golden, 4 to 5 minutes. Do this in batches, if needed, adding more oil, if needed. Transfer the cutlets to a plate or sheet pan. Step 4 Reduce the heat to low, add the garlic and cook, stirring often, until fragrant, 1 to 2 minutes. Add the tomato paste, stirring until the color deepens, about 2 minutes. Add the oregano and red-pepper flakes, to taste. Step 5 Increase the heat to medium, add the stock and bring to a simmer, scraping up any bits from the bottom of the pan, until the liquid is reduced by half, about 5 minutes. Step 6 Add ½ cup of the cream and warm through, stirring, until it thickens slightly, about 3 minutes. Watch the cream closely, reducing the heat if necessary, to maintain a gentle simmer. Stir in the Parmesan and the sun-dried tomatoes. Add more cream, if you like, and season the sauce. Step 7 Place the chicken back in the pan to warm through, about 4 minutes. Remove from the heat and scatter basil on top. Tip To make it easier to slice into cutlets, place the chicken breasts in the freezer for 20 minutes. Private Notes Leave a Private Comment on this recipe and see it here. 5 out of 5 17,982 user ratings or to rate this recipe. Have you cooked this? or to mark this recipe as cooked. I have been making this for years. I pound my chicken cutlets and by the time it’s done they’re are falling apart tender. I add a lot more broth and thicken it with the flour from the chicken. I also add a half pound of cooked pasta and a lot of raw baby spinach at the end - it melts from the heat and makes this a true one pot meal. I always have enough for at least 2 nights!! You don't need to use that much oil & butter to make this dish, 1/2 the amount is sufficient . You can also use milk, or coconut milk instead of cream Add a finely diced shallot when you add the garlic, you won’t regret it. This was great! I used a pack of chicken tenders, which made for smaller cutlets. I used Lupin flour to keep the carbs down, and it worked fine. I added two minced shallots with the garlic, doubled the sun-dried tomatoes, increased the broth and cream by half and added a small bag of fresh spinach after blending in the cream. This is a really delicious dish. I don't use any butter and cook the chicken thigh in the oil from the sun-dried tomatoes for additional flavour. Like others have noted you only need about a tablespoon of cream. I also add in a bag of baby spinach and serve with mashed pumpkin. Definitely use 3 quarter cup of heavy cream for the sauce. I used the 1/2 cup and the oil from the tomatoes, the olive oil and butter is too much and separates. It was a good sauce and I will make it again, but use all the cream. Private comments are only visible to you. or to save this recipe.
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Food Stylist: Simon Andrews. Total Time 1 hour Prep Time 10 minutes Cook Time 50 minutes Rating 5 (17,982) Comments [Read 1,066 comments](https://cooking.nytimes.com/recipes/1024503-marry-me-chicken#notes_section) This cozy dish, which [went viral on TikTok](https://www.tiktok.com/@gimme.delicious/video/7213007579411238190) with claims that if you prepare it for someone, you will end up getting married, features boneless chicken breasts nestled in a creamy, tomato-y sauce. With wedding bells in mind or not, this dish comes together fairly quickly and is just as great for entertaining as it is for a family meal. In this version, the addition of tomato paste adds a bright acidity to the rich cream sauce and complements the sun-dried tomatoes. Serve with crusty bread to sop up all the juices as well as tangy green salad to balance out the sauce’s richness. Or, try it over pasta, [rice](https://cooking.nytimes.com/recipes/1019204-basic-stovetop-rice) or [polenta](https://cooking.nytimes.com/recipes/1014527-basic-polenta). Featured in: [The Chicken That Might Put a Ring on It](https://www.nytimes.com/2023/09/28/dining/marry-me-chicken-recipe.html) Read More - Save Log in or sign up to save this recipe. - Give ## Subscriber benefit: Give recipes to anyone As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. 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See our [Privacy Policy](https://help.nytimes.com/10940941449492-The-New-York-Times-Company-Privacy-Policy). ## Preparation ![Replay](data:image/svg+xml;base64,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) Make the recipe with us Watch 1. Step 1 If using chicken breasts, start from the thickest end and slice each chicken breast in half horizontally so you end up with a total of 6 cutlets (see Tip). Season both sides of the chicken cutlets well with salt and pepper. 2. Step 2 Scatter the flour on a large plate and coat the cutlets, shaking off the excess. Transfer the cutlets to a sheet pan or large plate in a single layer. 3. Step 3 Heat the oil in a large pan over medium-high. Once hot, reduce the heat to medium and add the butter. As soon as it melts, add the cutlets and cook until golden on one side, about 5 minutes. Flip the chicken and cook the other side until golden, 4 to 5 minutes. Do this in batches, if needed, adding more oil, if needed. Transfer the cutlets to a plate or sheet pan. 4. Step 4 Reduce the heat to low, add the garlic and cook, stirring often, until fragrant, 1 to 2 minutes. Add the tomato paste, stirring until the color deepens, about 2 minutes. Add the oregano and red-pepper flakes, to taste. 5. Step 5 Increase the heat to medium, add the stock and bring to a simmer, scraping up any bits from the bottom of the pan, until the liquid is reduced by half, about 5 minutes. 6. Step 6 Add ½ cup of the cream and warm through, stirring, until it thickens slightly, about 3 minutes. Watch the cream closely, reducing the heat if necessary, to maintain a gentle simmer. Stir in the Parmesan and the sun-dried tomatoes. Add more cream, if you like, and season the sauce. 7. Step 7 Place the chicken back in the pan to warm through, about 4 minutes. Remove from the heat and scatter basil on top. Tip - To make it easier to slice into cutlets, place the chicken breasts in the freezer for 20 minutes. Private Notes Leave a Private Comment on this recipe and see it here. ### Similar Recipes - [![]()Marry Me Salmon Eric Kim](https://cooking.nytimes.com/recipes/1026573-marry-me-salmon) - [![]()Tomato Basil Chicken Breasts Christian Reynoso](https://cooking.nytimes.com/recipes/1027093-tomato-basil-chicken-breasts) - [![]()Braised Chicken With Tomatoes, Olives and Capers Mark Bittman](https://cooking.nytimes.com/recipes/1014718-braised-chicken-with-tomatoes-olives-and-capers) - [![A cast-iron skillet holds bronzed chicken thighs with peppers and tomatoes. 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Have you cooked this? Mark as Cooked Log in or sign up to mark this recipe as cooked. ## Comments - All Comments (1066) - Most Helpful (176) - Private cd1600 2 years ago I have been making this for years. I pound my chicken cutlets and by the time it’s done they’re are falling apart tender. I add a lot more broth and thicken it with the flour from the chicken. I also add a half pound of cooked pasta and a lot of raw baby spinach at the end - it melts from the heat and makes this a true one pot meal. I always have enough for at least 2 nights!\! Is this helpful? 1731 Souad Sharabani 2 years ago You don't need to use that much oil & butter to make this dish, 1/2 the amount is sufficient . You can also use milk, or coconut milk instead of cream Is this helpful? 954 Ash 2 years ago Add a finely diced shallot when you add the garlic, you won’t regret it. Is this helpful? 919 Dave 20 hours ago This was great! I used a pack of chicken tenders, which made for smaller cutlets. I used Lupin flour to keep the carbs down, and it worked fine. I added two minced shallots with the garlic, doubled the sun-dried tomatoes, increased the broth and cream by half and added a small bag of fresh spinach after blending in the cream. Is this helpful? lizzy 1 day ago This is a really delicious dish. I don't use any butter and cook the chicken thigh in the oil from the sun-dried tomatoes for additional flavour. Like others have noted you only need about a tablespoon of cream. I also add in a bag of baby spinach and serve with mashed pumpkin. Is this helpful? Jay Bradshaw 2 days ago Definitely use 3 quarter cup of heavy cream for the sauce. I used the 1/2 cup and the oil from the tomatoes, the olive oil and butter is too much and separates. It was a good sauce and I will make it again, but use all the cream. Is this helpful? Private comments are only visible to you. Show more comments * ### Credits Recipe by Naz Deravian ### Recipe Tags - [One Pot](https://cooking.nytimes.com/tag/one%20pot) - [Poultry](https://cooking.nytimes.com/tag/poultry) - [Chicken](https://cooking.nytimes.com/topics/our-best-chicken-recipes) - [Chicken Breast](https://cooking.nytimes.com/tag/chicken%20breast) - [Date Night](https://cooking.nytimes.com/tag/date%20night) - [Parmesan](https://cooking.nytimes.com/tag/parmesan) - [Party](https://cooking.nytimes.com/topics/entertaining) - [Stovetop](https://cooking.nytimes.com/tag/stovetop) - [Sun-Dried Tomato](https://cooking.nytimes.com/tag/sun-dried%20tomato) - [Dinner](https://cooking.nytimes.com/tag/dinner) - [Weeknight](https://cooking.nytimes.com/tag/weeknight) - [Main Course](https://cooking.nytimes.com/tag/main%20course) Log in or sign up to save this recipe. *** ### More From [Valentine’s Day Dinner Ideas and Recipes](https://cooking.nytimes.com/68861692-nyt-cooking/839100-valentines-day-dinner-ideas-and-recipes) - [![Spaghetti Carbonara](https://static01.nyt.com/images/2021/02/14/dining/carbonara-horizontal/carbonara-horizontal-mediumThreeByTwo440-v2.jpg?quality=75&auto=webp)Spaghetti Carbonara Ian Fisher 16206 ratings with an average rating of 5 out of 5 stars 16,206 30 minutes](https://cooking.nytimes.com/recipes/12965-spaghetti-carbonara) Log in or sign up to save this recipe. 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Readable Markdown	* Yield:4 servings - 3large boneless, skinless chicken breasts, or 6 chicken cutlets (about 2¼ pounds total), patted dry - Kosher salt (such as Diamond Crystal) and black pepper - ¼cup all-purpose flour - 3tablespoons extra-virgin olive oil, plus more as needed - 3tablespoons unsalted butter - 3garlic cloves, chopped - 1tablespoon tomato paste - ½teaspoon dried oregano - Red-pepper flakes, to taste - 1cup low-sodium chicken stock - ½ to ¾cup heavy cream - ½cup (1½ ounces) grated Parmesan - ⅓cup sliced sun-dried tomatoes, packed in oil - Fresh basil, for serving ![Cooking Newsletter illustration](https://static.nytimes.com/assets-oma/images/Cooking_Newsletter_Module.png) Get new recipes, easy dinner ideas and smart kitchen tips. Make the recipe with us 1. Step 1 If using chicken breasts, start from the thickest end and slice each chicken breast in half horizontally so you end up with a total of 6 cutlets (see Tip). Season both sides of the chicken cutlets well with salt and pepper. 2. Step 2 Scatter the flour on a large plate and coat the cutlets, shaking off the excess. Transfer the cutlets to a sheet pan or large plate in a single layer. 3. Step 3 Heat the oil in a large pan over medium-high. Once hot, reduce the heat to medium and add the butter. As soon as it melts, add the cutlets and cook until golden on one side, about 5 minutes. Flip the chicken and cook the other side until golden, 4 to 5 minutes. Do this in batches, if needed, adding more oil, if needed. Transfer the cutlets to a plate or sheet pan. 4. Step 4 Reduce the heat to low, add the garlic and cook, stirring often, until fragrant, 1 to 2 minutes. Add the tomato paste, stirring until the color deepens, about 2 minutes. Add the oregano and red-pepper flakes, to taste. 5. Step 5 Increase the heat to medium, add the stock and bring to a simmer, scraping up any bits from the bottom of the pan, until the liquid is reduced by half, about 5 minutes. 6. Step 6 Add ½ cup of the cream and warm through, stirring, until it thickens slightly, about 3 minutes. Watch the cream closely, reducing the heat if necessary, to maintain a gentle simmer. Stir in the Parmesan and the sun-dried tomatoes. Add more cream, if you like, and season the sauce. 7. Step 7 Place the chicken back in the pan to warm through, about 4 minutes. Remove from the heat and scatter basil on top. Tip - To make it easier to slice into cutlets, place the chicken breasts in the freezer for 20 minutes. Private Notes Leave a Private Comment on this recipe and see it here. 5 out of 5 17,982 user ratings or to rate this recipe. Have you cooked this? or to mark this recipe as cooked. I have been making this for years. I pound my chicken cutlets and by the time it’s done they’re are falling apart tender. I add a lot more broth and thicken it with the flour from the chicken. I also add a half pound of cooked pasta and a lot of raw baby spinach at the end - it melts from the heat and makes this a true one pot meal. I always have enough for at least 2 nights!\! You don't need to use that much oil & butter to make this dish, 1/2 the amount is sufficient . You can also use milk, or coconut milk instead of cream Add a finely diced shallot when you add the garlic, you won’t regret it. This was great! I used a pack of chicken tenders, which made for smaller cutlets. I used Lupin flour to keep the carbs down, and it worked fine. I added two minced shallots with the garlic, doubled the sun-dried tomatoes, increased the broth and cream by half and added a small bag of fresh spinach after blending in the cream. This is a really delicious dish. I don't use any butter and cook the chicken thigh in the oil from the sun-dried tomatoes for additional flavour. Like others have noted you only need about a tablespoon of cream. I also add in a bag of baby spinach and serve with mashed pumpkin. Definitely use 3 quarter cup of heavy cream for the sauce. I used the 1/2 cup and the oil from the tomatoes, the olive oil and butter is too much and separates. It was a good sauce and I will make it again, but use all the cream. Private comments are only visible to you. * or to save this recipe. ***
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