Marry Me Chicken
This creamy, savory chicken comes together in just about 30 minutes. It's named as such because it's said if you make this dish for your partner, a proposal is soon to follow! This recipe makes 4 servings.
PREP TIME
10 minutes
COOK TIME
20 minutes
Ingredients
4 boneless, skinless chicken breasts, pounded to 1/2" thickness
1 tablespoon olive oil
1 tablespoon butter
1/2 cup all-purpose flour, for dredging
1 small yellow onion, chopped
3 cloves garlic, minced
1/2 cup chicken stock
1/2 cup heavy cream
1 8-ounce jar sun-dried tomatoes, packed in oil
1/2 teaspoon chili flakes (optional)
Salt and pepper, to taste
Handful of freshly chopped Italian parsley and grated parmesan, for garnish
1 tablespoon olive oil
1 tablespoon butter
1/2 cup all-purpose flour, for dredging
1 small yellow onion, chopped
3 cloves garlic, minced
1/2 cup chicken stock
1/2 cup heavy cream
1 8-ounce jar sun-dried tomatoes, packed in oil
1/2 teaspoon chili flakes (optional)
Salt and pepper, to taste
Handful of freshly chopped Italian parsley and grated parmesan, for garnish
Directions
Dredge chicken breasts in flour and shake to remove the excess flour. Set aside.
Heat oil and butter in a large, heavy skillet to medium-high on the stove top. Add chicken and cook, flipping one in the middle of cooking, for 6 minutes total. You are not trying to cook the chicken through at his point, only brown the outside. While chicken is cooking, season with salt and pepper. Remove chicken to a plate to rest.
Add onions to the pan and stir to coat with the fat. Cook until the onions just begin to brown on the edges, about 4-5 minutes. Add garlic and cook for one more minute. Add stock, making sure to scrape up the brown bits from the bottom of the pan with a wooden spoon. Cook until stock reduces by half. Reduce heat to medium. Add cream, chili flakes and sun-dried tomatoes; stir gently to combine. Nestle chicken breasts down into the sauce and cook until the chicken's juices run clear, about 5-7 minutes. Turn off heat.
To serve, place a piece of Chicken on a serving dish and ladle some sauce over the top. Garnish with parmesan and parsley.
Heat oil and butter in a large, heavy skillet to medium-high on the stove top. Add chicken and cook, flipping one in the middle of cooking, for 6 minutes total. You are not trying to cook the chicken through at his point, only brown the outside. While chicken is cooking, season with salt and pepper. Remove chicken to a plate to rest.
Add onions to the pan and stir to coat with the fat. Cook until the onions just begin to brown on the edges, about 4-5 minutes. Add garlic and cook for one more minute. Add stock, making sure to scrape up the brown bits from the bottom of the pan with a wooden spoon. Cook until stock reduces by half. Reduce heat to medium. Add cream, chili flakes and sun-dried tomatoes; stir gently to combine. Nestle chicken breasts down into the sauce and cook until the chicken's juices run clear, about 5-7 minutes. Turn off heat.
To serve, place a piece of Chicken on a serving dish and ladle some sauce over the top. Garnish with parmesan and parsley.
Looking for inspiration? Try these recipes:
Sweet and Spicy Rice Salad
Lebanese Tabbouleh
Slow Cooker Chicken, Carrot and Ginger Soup
