Marry Me Chicken

• 3 Tbsp. extra-virgin olive oil, divided
• 2 lbs. of boneless, skinless chicken breasts
• Kosher salt
• Freshly ground black pepper
• 2 cloves garlic, finely chopped
• 1 tbs fresh thyme leaves
• 1 tsp crushed red pepper flakes
• 3/4 cup vegetable broth
• 1/2 cup chopped sun-dried tomatoes (not in oil)
• 1/2 cup cashew cream (1/2 cup cashews + 1/2 cup water in blened in Vitamix)
• 1/4 cup finely grated Parmesan or Pecorino
• Fresh basil, cut in strips, for serving

Directions:

1. An hour before you start to cook:
   Brine the chicken in 2 cups of water, 2 tablespoons of kosher salt, and 4 teaspoons of sugar for 45 minutes in the refrigerator. Don’t go any longer than 45 minutes. Rinse the chicken under cold water.
2. When you are ready to cook:
   Preheat oven to 375°. If you have two skillets, you can cook the chicken in one and prepare the sauc in another.
3. Cook the chicken:
   In a large ovenproof skillet  over medium-high heat, heat 1 tablespoon oil. Generously season chicken with salt and black pepper and cook, turning halfway through, until golden brown, about 5 minutes per side. Transfer chicken to a plate.
4. Make the sauce: In a different / the same skillet over medium heat, heat remaining 2 tablespoons oil. Stir in garlic, thyme, and red pepper flakes. Cook, stirring, until fragrant, about 1 minute. Stir in broth, tomatoes, cream, and Parmesan; season with salt. Bring to a simmer, then return chicken and any accumulated juices to skillet.
5. Transfer skillet to oven. Bake chicken until cooked through and juices run clear when chicken is pierced with a knife (or temperature is 160-165 degrees), 10 to 12 minutes.
6. Arrange chicken on a platter. Spoon sauce over. Top with basil.