Marry Me Chicken
, Serves 6
Pan-seared chicken cutlets simmered in a creamy sun-dried tomato and parmesan sauce.
| 3 large boneless skinless chicken breasts, sliced into thin cutlets | Season chicken, dredge in flour | Brown in oil & butter, 4-5 min per side | Add tomatoes, return chicken, simmer | Garnish with basil, serve warm | ||
| 1/2 tsp salt | ||||||
| 1/4 tsp ground black pepper | ||||||
| 50 g all-purpose flour | ||||||
| 30 ml olive oil | ||||||
| 30 g unsalted butter | ||||||
| 3 cloves garlic, minced | Sauté garlic 1 min | Add stock, deglaze pan | Add cream & parmesan, simmer 2 min | Season with chili, oregano & thyme | ||
| 240 ml chicken stock | ||||||
| 240 ml heavy cream | ||||||
| 50 g grated parmesan | ||||||
| 1 tsp chili flakes | ||||||
| 1/4 tsp oregano | ||||||
| 1/4 tsp thyme | ||||||
| 50 g sun-dried tomatoes, chopped | ||||||
| 1 tbsp fresh basil leaves, chopped |
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