Marry Me Chicken

Olive Oil - 2 tbsp. Chicken cutlets - 4 (5-ounce)  Salt Pepper Butter - 2 tbsp.

Garlic - 5 cloves, finely chopped Chicken broth - 3/4 cup Sun dried Tomato - 1/4 cup, chopped Heavy cream - 1/2 cup Calabrian chili pepper - 2 tbsp. crushed Parmigiano-Reggiano cheese - 1/4 cup Goat cheese - 4 oz., sliced into 4 even medallions Basil leaves, for garnish Lemon wedges, for serving

Heat oil in a large skillet over high heat. Evenly season the chicken cutlets with salt and pepper. Place them in the skillet and cook without moving until the first side is golden brown, about 3 to 4 minutes. Flip the chicken and cook for an additional minute. Transfer to a large plate (the chicken will not be fully cooked).

Preheat the oven to broil with the oven rack positioned in the upper third. Pour out and discard the oil from the skillet; wipe it dry. Place over low heat, adding butter and garlic. Cook, stirring frequently, until the butter is melted and bubbling and the garlic is fragrant, about 2 minutes. Increase the heat to medium-high. Add broth and sundried tomatoes; cook, stirring occasionally, until the tomatoes have softened and the liquid has thickened slightly (a spoon should leave a streak through the liquid in the skillet), about 3 minutes. Reduce the heat to low; add cream and Calabrian chilis. Cook, whisking vigorously and constantly, until slightly thickened and creamy, about 2 minutes. Remove from heat; add Parmigiano-Reggiano and stir until incorporated.

Nestle the reserved chicken into the sauce in the skillet; spoon some sauce over the chicken. Place goat cheese medallions on top of each chicken cutlet. Broil until the cheese begins to brown in spots, the sauce is bubbling, and the chicken is cooked through, about 5 minutes. Remove from the oven and gently stir the sauce around the chicken. Garnish with basil leaves. Serve immediately with lemon wedges.