You’ll be sure to win someone over with our Marry Me Chicken recipe, tender Chicken Breast in a creamy sundried tomato sauce.
Prep time:
10 Minutes
Cook time:
20 Minutes
Serves:
4
Ingredients
2 x large chicken Waitoa chicken breasts
½ cup all-purpose flour
50g unsalted butter
3 x cloves garlic minced
1 x cup chicken stock
1 x cup heavy cream
½ cup parmesan cheese grated
1/2 cup sundried tomatoes chopped
1 teaspoon chilli flakes
1 teaspoon oregano
1/2 teaspoon thyme
1 tablespoon fresh basil leaves
2 tablespoons olive oil
Salt & pepper to taste
Method
Begin by butterflying each chicken breast and separating.
Season your chicken with salt and pepper, then dredge in flour.
In a large frying pan, heat your olive oil and melt the butter on a medium heat.
Once melting and starting to sizzle, swirl the pan to coat with oil and butter evenly.
Add each butterflied chicken breast to the pan. Brown the chicken for approx. 4-5 minutes on each side or until golden brown and cooked through.
Remove chicken and transfer onto a side plate. Cover and set aside.
Mince your garlic and add to the pan. Sauté the garlic for approx. 1-2 minutes.
Add your chicken stock to the garlic.
Adjust the heat to medium-low, then slowly 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.
Once combined well and simmering, season with salt and pepper to your taste
