Marry Me Chicken
50 minServes 4
Pan-seared chicken breasts in a creamy sundried tomato and herb sauce with parmesan.
| prepSeason flour with salt and pepper on a plate | ||||||||
| 30 g plain flour | Coat chicken in seasoned flour | Fry chicken in 2 tbsp oil, 8–10 min until golden; set aside | Fry onion in remaining oil, 8–10 min until soft | Stir in garlic, cook 1 min | Add tomatoes, chilli & herbs, stir well | Return chicken, pour in cream & stock, season, cover | Simmer 20 min, turning chicken halfway, until cooked through | Stir in parmesan, serve with basil & lemon wedges |
| 4 chicken breasts | ||||||||
| 3 tbsp sundried tomato oil (reserved from the tin) | ||||||||
| 1 red onion, finely chopped | ||||||||
| 3 garlic cloves, crushed or finely grated | ||||||||
| 125 g sundried tomatoes in oil, drained and roughly chopped | ||||||||
| ½–1 tsp chilli flakes (to taste) | ||||||||
| 2–3 thyme or oregano sprigs, leaves picked, or 1 tsp mixed dried herbs | ||||||||
| 150 ml double cream | ||||||||
| 250 ml chicken stock | ||||||||
| 35 g parmesan, grated | ||||||||
| 8–10 basil leaves, torn, to serve | ||||||||
| lemon wedges, to serve (optional) | ||||||||
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