Description
They say the way to someone’s heart is through their stomach—and this dish has earned its name with every bite. I first made this for my husband on a chilly evening, and before the plates were cleared, he asked if we could make it a weekly ritual. Creamy, savory, with a hint of romance in every spoonful, this high-protein twist on a classic is comforting and nourishing. Share it with someone you love—or fall in love with it yourself.
Ingredients
3/4 cup chicken bone broth
1/2 cup heavy cream
1/4 cup whole milk cottage cheese
2 Tbsp. chopped sun-dried tomatoes (about 4 halves)
2 Tbsp. finely grated Parmesan (plus more to serve)
1 tsp. tomato paste
Kosher salt & freshly ground black pepper
4 boneless, skinless chicken cutlets (6 oz. each)
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 cup fresh basil leaves, torn (plus more to serve)
Instructions
In a blender, mix broth, cream, cottage cheese, sun-dried tomatoes, Parmesan, and tomato paste. Blend until smooth and creamy. Set aside.
Pat chicken dry. Season with salt and pepper. Dredge in flour mixed with Italian seasoning.
Heat olive oil in a large skillet over medium-high. Cook chicken until golden (about 3-4 minutes per side). Remove and set aside.
Lower heat to medium. Melt butter in the same skillet. Add garlic and red pepper flakes; sauté for 30 seconds.
Pour in the blended sauce. Simmer for 3–4 minutes until slightly thickened.
Return chicken to the pan. Simmer gently for 5–7 minutes until cooked through.
Add torn basil. Serve warm with extra Parmesan and fresh basil.
Notes
Warm, filling, and just a little fancy—this dish is meant to be shared.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 420 per serving
- Sugar: 3g per serving
- Sodium: 590mg per serving
- Fat: 24g per serving
- Carbohydrates: 8g per serving
- Fiber: 1g per serving
- Protein: 38g per serving