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4 boneless, skinless chicken breasts, either sliced in half through the middle (horizontally) or pounded thin using a meat mallet
Ground black pepper
2 cloves garlic, minced
1/2 c. chopped sun-dried tomatoes
2 tsp thyme leaves
3 tbsp all-purpose flour
2 tbsp dry cooking wine
1/2 C non-dairy milk, unflavored and unsweetened
1/4 C vegan grated Parmesan
Freshly torn basil, for serving
Place an oven-safe skillet over medium-high heat and preheat the oven to 375 degrees. Season the chicken on both sides with salt and pepper. Once the pan is hot, drizzle with olive oil and sear the chicken for 4-5 minutes per side until golden brown. Transfer the chicken to a plate.
To the same pan, add more olive oil (if needed), and add the garlic, sun-dried tomatoes, thyme, and crushed red pepper. Cook for 1 minute until very fragrant.
Add the flour and cook for 1 minute. Add dry cooking wine and using a whisk, begin to scrape the pan drippings off the pan. The flour mixture should be a little pasty. Add chicken broth, non-dairy milk, vegan Parmesan and whisk until the sauce is smooth. Once the sauce thickens and begins to simmer, add the chicken back to the sauce.
Transfer to the oven and bake 10-15 minutes (depending on how thin you got the chicken!)
Serve with torn basil (I personally like a lot). Optional: I like to make grits and sauteed greens with Marry Me chicken to make a full meal. Bottoms up!