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‘Marry me' chicken recipe

94 ratings

Chicken is cooked in a creamy sauce so good that someone might ask you to marry them after eating it. Chicken breasts are pan-fried until golden, then stirred into a herby cream sauce with sun-dried tomatoes and Parmesan. See method

Serves 4
Takes 45 mins
546 calories / serving
Gluten-free

Ingredients

plain flour, for dusting
4 chicken breasts
2 tbsp olive oil
1 onion, finely chopped
3 garlic cloves, crushed
200ml double cream
150ml chicken stock
100g sundried tomatoes, finely chopped
½ tsp chilli flakes
1 tsp mixed herbs
25g Parmesan, finely grated
½ bunch fresh basil, shredded
mash or crispy potatoes, to serve
tenderstem broccoli, to serve

Each serving contains

Energy
2270kj
546kcal 27%
Fat
38g 54%
Saturates
18g 90%
Sugars
5g 5%
Salt
1.4g 24%

of the reference intake
Carbohydrate 8.3g Protein 40.9g Fibre 3.3g

Method

Tip enough plain flour onto a dinner plate to cover it well. Season the chicken breasts on both sides and coat in the plain flour, shaking off any excess.
Heat 1 tbsp of the oil in a non-stick frying pan, and over a medium-high heat fry the chicken breasts for 5 mins on each side or until golden brown. Remove from the pan and set aside on a plate while you make the sauce.
Heat the remaining 1 tbsp oil and gently fry the onion and garlic over a medium heat for 5-7 mins, until softened. Add the cream, chicken stock, most of the sundried tomatoes (reserve a few to serve), chilli flakes and mixed herbs.
Stir to combine then add the chicken breasts back to the pan. Simmer gently for 10-12 mins or until the chicken is cooked through. You might need to turn your chicken breasts over if they’re big, to cook evenly.
Stir though the Parmesan and scatter over the remaining sundried tomatoes along with the fresh basil to serve.