Update output_topic_details.txt

output_topic_details.txt

@@ -443,4 +443,42 @@ Instructions
 3. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease one 9x13-inch baking dish.
 4. In a heavy saucepan, melt remaining 1/2 cup butter over low heat. Stir in remaining 1/2 cup flour; cook, stirring constantly, for 1 minute. Gradually add milk plus 1 cup reserved cooking liquid. Increase the heat to medium and cook, stirring constantly, until mixture is thickened and bubbly. Mix in Cheddar, vinegar, Worcestershire sauce, salt, pepper, and hot sauce. Stir in cooked seafood.
 5. Press crabmeat mixture into the bottom of the prepared baking dish to form a crust. Spoon seafood mixture over crust and sprinkle with Parmesan.
-6. Bake in the preheated oven for 30 minutes, or until lightly browned. Serve immediately.
+6. Bake in the preheated oven for 30 minutes, or until lightly browned. Serve immediately.
+
+Topic: Chicken
+
+Topic: Marry Me Chicken Recipe
+Description:
+Prep:
+12 mins
+Cook:
+16 mins
+Total:
+28 mins
+Author Laurel Randolph
+Servings:
+4 servings
+Ingredients
+3 tablespoons all-purpose flour
+1/2 teaspoon fine salt, more to taste
+4 chicken breast cutlets (1 to 1 1/2 pounds)
+2 tablespoons olive oil
+3 cloves garlic, minced or finely grated
+1/4 cup dry white wine
+3/4 cup low-sodium chicken broth
+1/2 cup heavy cream
+1/3 cup sun-dried tomatoes, coarsely chopped
+1/2 teaspoon dried oregano
+1/4 teaspoon red pepper flakes, or to taste, more for garnish
+1/2 cup freshly grated parmesan cheese
+1 tablespoon fresh lemon juice
+2 tablespoons finely chopped fresh basil or parsley, for garnish
+Instructions
+1. Gather the ingredients.
+2. Stir together 3 tablespoons all-purpose flour and 1/2 teaspoon fine salt in a shallow bowl or plate. Lightly dredge each side of 4 chicken breast cutlets (1 to 1 1/2 pounds) in the flour mixture, shaking off any excess.
+3. Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil to the hot pan and heat until it shimmers. Add the cutlets in a single layer and cook, undisturbed, until the bottom is golden brown and the chicken releases easily from the pan, 3 to 4 minutes.
+4. Flip the chicken and brown on the other side until cooked through, 2 to 4 minutes more. (The chicken should reach an internal temperature of 165 at the thickest part of the cutlet.) Remove the chicken to a plate and set aside.
+5. Reduce the heat to medium and add 3 cloves garlic, minced. Cook, stirring constantly until fragrant, about 30 seconds. Add 1/4 cup dry white wine and scrape any brown bits from the bottom of the pan. Simmer until you can no longer smell alcohol, about 1 minute.
+6. Add 3/4 cup low-sodium chicken broth, 1/2 cup heavy cream, 1/3 cup sun-dried tomatoes, coarsely chopped, 1/2 teaspoon dried oregano, and 1/4 teaspoon red pepper flakes. Bring to a simmer, then reduce the heat to medium-low to maintain a simmer.
+7. Add 1/2 cup freshly grated parmesan cheese a little at a time, stirring after each addition, until all of it is melted. Add 1 tablespoon fresh lemon juice and stir to combine. Nestle the chicken into the sauce and simmer until warmed through and the sauce is thickened slightly, 4 to 5 minutes.
+8. Taste the sauce for seasoning and adjust as needed. Serve garnished with 2 tablespoons finely chopped fresh basil and a sprinkle of red pepper flakes, if desired.