Marry Me Chicken 🙏

Picture this: a culinary masterpiece that not only tantalizes your taste buds but also wins hearts faster than Cupid on a caffeine high. Not likely, but I'll give it a go.

Yes, we're talking about a dish so divine that it might just come with an engagement ring on the side. Chicken in a Creamy Sun-Dried Tomato Sauce with a Hint of Heat.

In a mere 30 minutes, you'll transform humble chicken into a dish worthy of a standing ovation "May cause spontaneous marriage proposals."

So, don your apron and prepare to dazzle. Just don't be surprised if you find yourself fielding proposals by dessert. After all, who could resist a chef with the power to whip up love on a plate? 🥰

Ingredients

2 very large Chicken Breasts - split horizontally [You could use 3-4 smaller breasts, no splitting]

50g/2oz plain Flour

1/2 Tsp Salt + 1/4 Tsp Pepper for dredging the chicken

2 Tbs Olive Oil to saute chicken

1/2 Tsp Red Pepper Flakes

3 Cloves Garlic - Crushed

1 Tbs fresh Thyme

150g/ 51/4 oz jar Sun Dried Tomatoes

50g/1 3/4 oz grated Parmesan cheese

150ml/5 fl oz Heavy Cream

200ml/6 3/4 fl oz Chicken Broth

Dredge the chicken in the flour, salt & pepper.

Method

1. Heat frying pan over medium high heat and add 1 Tbs of oil. Reduce heat to medium.

   
   

2. Add chicken breasts, do not move them for 4 minutes to get a golden brown. Turn breasts, add remaining tablespoon of oil and saute second side for 3-4 minutes. Remove breasts, cover and set aside.

   
   

3. Add garlic & red pepper flakes, stir for one minute. Add the tomatoes, chicken stock, cream & parmesan. Stir well, scrape bottom of pan to remove the stuck-on bits.

   
   

4. Over medium heat bring to a simmer, reduce heat and simmer for 5 minutes to reduce a little.

   
   

5. Return chicken and any juices to pan, baste with sauce, lower heat to a gentle simmer for 5 minutes.

Internal Chicken temperature should reach 165F/74C. Taste test the sauce for seasoning, you may need none. Serve with pasta, noodles or mashed potatoes.

I would love to know if you make this and how you like it. It's become a regular weeknight meal for me. I also be a little curious if any proposals came your way ;)