Ingredients
- 2 chicken breasts
- 80 g plain flour
- 1 tsp salt
- 1 tsp black pepper
- 20 g butter
- 1 onion, diced
- 4 cloves of garlic, chopped
- 200 ml chicken stock
- 150 ml double cream
- 60 g parmesan, grated
- 2 tbsp sun-dried tomato paste
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bunch of fresh basil, roughly chopped
Marry Me Chicken
Сooking steps
Use two small chicken breasts. If they are large, slice them in half lengthways to make thinner fillets.
- Mix the salt and black pepper through the flour, then coat the chicken in the seasoned flour, shaking off any excess.
- Add a little cooking oil and the butter to a large frying pan. Once it’s really hot, then add the chicken and cook over a medium to high heat for 3–4 minutes on each side until golden brown. Remove from the pan and set aside.
- Using the same pan, add the diced onion and cook for a few minutes until softened.
- Add the garlic and cook for about a minute until fragrant.
- Pour in the chicken stock and double cream, then add the grated parmesan. Stir well and bring to a gentle simmer.
- Stir in the sun-dried tomato paste, dried thyme, and dried oregano.
- Return the chicken to the pan and simmer until the sauce thickens and the chicken is cooked through.
- Taste for seasoning, then finish with the fresh basil just before serving.
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