Marry Me Chicken
Marry Me Chicken is a delightful blend of creamy, juicy, and flavorful goodness! Legend has it that this dish is so delicious that your partner might just pop the question after one bite! With its amusing name and unbeatable taste, it's easily one of the best chicken recipes out there!
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Ingredients
- 3 large boneless skinless chicken breasts, sliced lengthwise into thin cutlets
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 6 tablespoons 50 grams all-purpose flour
- 2 tablespoons 30 ml olive oil
- 2 tablespoons 28 grams unsalted butter
- 3 cloves garlic minced
- 1 cup 240 ml chicken stock
- 1 cup 240 ml heavy cream (double cream in the UK)
- 1/2 cup 43 grams grated Parmesan cheese
- 1 teaspoon chili flakes
- 1/4 teaspoon oregano
- 1/4 teaspoon thyme
- 1/3 cup chopped sun-dried tomatoes
- 1 tablespoon fresh basil leaves
Instructions
- Season the chicken with salt and pepper, then coat each piece in flour, shaking off any excess.
- In a large skillet, heat olive oil and melt the butter over medium heat. Swirl the pan to evenly coat with oil and butter.
- Brown the chicken in the skillet for 4-5 minutes on each side, or until golden brown and cooked through. If needed, work in batches to avoid overcrowding. Transfer the cooked chicken onto a plate, cover, and set aside.
- In the same skillet, sauté the minced garlic for about a minute, or until fragrant.
- Pour in the chicken stock, using a wooden spoon to deglaze the pan and scrape any browned bits from the bottom.
- Reduce the heat to medium-low, then add the heavy cream and grated Parmesan cheese to the skillet. Allow the sauce to simmer for a couple of minutes.
- Season the sauce with chili flakes, thyme, and oregano, adjusting to taste with salt and pepper.
- Add the chopped sun-dried tomatoes to the skillet, then return the cooked chicken to the sauce. Let the sauce simmer and thicken for a few more minutes.
- Garnish with chopped fresh basil leaves, and serve the chicken warm over pasta or rice.
Notes
Chicken cutlets or steaks can be found in most supermarkets, but you can also achieve the same result by slicing a chicken breast in half.
To slice chicken breasts into thin cutlets, place a chicken breast flat on a cutting board and use a sharp knife to cut it in half parallel to the board. Aim for cutlets that are about 1/4 inch thick. If they're thicker, use a meat mallet to pound them thinner.
Boneless, skinless chicken thighs can be used instead of chicken breasts, but note that they require longer cooking time.
When sautéing garlic, consider adding a bit of oil from the sun-dried tomatoes for extra flavor.
Avoid using half-and-half or single cream, as they may not thicken the sauce sufficiently.
For optimal flavor and texture, it's recommended to grate your own Parmesan cheese from a block rather than using store-bought grated cheese, which may lack flavor and not melt well in sauces.
Nutrition
Serving: 6serving | Calories: 447kcal | Carbohydrates: 13g | Protein: 31g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 601mg | Potassium: 749mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1019IU | Vitamin C: 5mg | Calcium: 154mg | Iron: 2mg
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