Marry Me Chicken

6 standard portions

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Ingredients

• 3 large chicken breasts (boneless and skinless, sliced lengthwise into thin cutlets)
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 6 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 cloves garlic (minced)
• 1 cup chicken stock
• 1 cup heavy cream ((double cream in the UK))
• ½ cup grated parmesan cheese
• 1 teaspoon chili flakes
• ¼ teaspoon oregano
• ¼ teaspoon thyme
• ⅓ cup sundried tomatoes (chopped)
• 1 tablespoon fresh basil leaves

Method

1. Season chicken with salt and pepper, then dredge in flour and shake off any excess.
2. In a large skillet, heat olive oil and melt the butter on medium heat. Swirl the pan to coat with oil and butter evenly.
3. Brown the chicken on both sides until golden and cooked through, about 4 to 5 minutes per side. Work in batches if needed so you don’t overcrowd the pan. The chicken is done when the internal temperature reaches 165°F (74°C). Transfer onto a plate, cover, and set aside.
4. Saute the garlic for a minute or until it's fragrant. Add the chicken stock, and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon.
5. Adjust the heat to medium-low, and add the heavy cream and the parmesan cheese to the skillet. Allow the sauce to simmer for a couple of minutes, then season with chili flakes, thyme, and oregano.
6. Season with salt and pepper to your taste, add the sundried tomatoes then put the chicken back in the sauce and let the sauce simmer and thicken for a few more minutes.
7. Garnish with chopped fresh basil leaves and serve warm over pasta or rice.