Pollo De Marotta
Transport your taste buds to the heart of Italian comfort cooking with Pollo De Marotta, a luxurious chicken dish that combines tender, pan-seared chicken breasts with a rich and creamy sun-dried tomato sauce. This recipe features an irresistible blend of garlic-scented olive oil, a splash of dry white wine for depth, and a touch of Parmesan cheese for indulgent flavor. Fresh basil adds a burst of brightness, while the velvety sauce, enriched with heavy cream, cascades over the golden brown chicken. Perfect for a weeknight dinner or a special occasion, this dish pairs beautifully with pasta, rice, or crusty bread to soak up every last drop of sauce. Ready in just 45 minutes, Pollo De Marotta is your go-to for a restaurant-worthy dinner that’s as elegant as it is easy to make.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 cup sun-dried tomatoes
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 pieces garlic cloves
- 1 cup dry white wine
- 1 cup chicken broth
- 1 cup heavy cream
- 0.5 cup Parmesan cheese
- 0.5 cup fresh basil leaves
- 0.25 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Pound the chicken breasts to an even thickness of about 1/2 inch using a meat mallet.
In a shallow dish, mix the all-purpose flour with salt and black pepper.
Dredge each chicken breast in the flour mixture, shaking off the excess.
Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Add the chicken breasts and cook for 4-5 minutes per side until golden brown and cooked through. Remove chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and the remaining 1 tablespoon of butter.
Mince the garlic cloves and sauté them in the skillet for 1-2 minutes until fragrant.
Deglaze the pan by adding the white wine. Scrape the bottom of the skillet to lift up any browned bits.
Reduce the wine by half, which should take about 2-3 minutes.
Add the chicken broth and sun-dried tomatoes, allowing the mixture to simmer for 3-4 minutes.
Stir in the heavy cream and Parmesan cheese, reducing the heat to low, and cook for 2-3 minutes until the sauce thickens slightly.
Return the chicken breasts to the skillet, spooning the sauce over them, and simmer for another 5 minutes.
Chop the fresh basil leaves and sprinkle them over the dish just before serving.
Serve Pollo De Marotta warm alongside your favorite pasta, rice, or bread for a complete meal.
Nutrition Facts
Calories |
3193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.1 g | 240% | |
| Saturated Fat | 84.6 g | 423% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 918 mg | 306% | |
| Sodium | 3900 mg | 170% | |
| Total Carbohydrate | 66.3 g | 24% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 23.5 g | ||
| Protein | 245.2 g | 490% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 648 mg | 50% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2376 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
