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Marry Me Chicken – british version

Marry Me Chicken - british version
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Pan-fried chicken with creamy, zesty Parmesan sauce featuring sun-dried tomatoes. Simple yet impressive vaguely-Italian-style cream sauce perfect for special meals.

Ingredients

Scale
  • 650g (1.5 pounds) chicken breast, skinless and boneless (about 4 breasts)
  • 50g (6 tablespoons) plain flour for coating
  • 1 tablespoon olive oil
  • 3 garlic cloves, peeled and crushed
  • 150g (1 cup) sun-dried tomatoes, drained and roughly chopped
  • 1 teaspoon dried oregano
  • 2 teaspoons paprika
  • 150ml (⅔ cup) double cream
  • 200ml (¾ cup plus 1 tablespoon) chicken stock
  • 50g (½ cup) Parmesan cheese, freshly grated
  • 15g (3 tablespoons) fresh basil leaves, torn
  • ½ lemon, juice only
  • Sea salt and freshly ground black pepper to taste

Instructions

  1. Place flour in shallow dish. Pat chicken breasts completely dry with kitchen paper, then dredge in flour, coating all sides and shaking off excess.
  2. Heat olive oil in large, deep frying pan over medium heat. When hot, add flour-coated chicken breasts. Cook for 5 minutes without moving. Flip and cook another 5 minutes until golden.
  3. Remove chicken to plate. Turn heat to low. Add garlic, sun-dried tomatoes, oregano, and paprika to pan. Stir for 3 to 5 minutes, scraping up browned bits, until garlic softens and becomes fragrant.
  4. Add double cream, chicken stock, and Parmesan cheese. Season generously with salt and pepper. Stir well until cheese begins to melt into liquid creating smooth sauce.
  5. Return chicken to sauce, spooning some over each piece. Put lid on pan and cook for 5 minutes. Remove lid, turn chicken, and cook uncovered for another 5 minutes with sauce gently bubbling.
  6. Check chicken is cooked through with meat thermometer inserted into thickest part reading 75°C (165°F). Juices should run clear.
  7. Remove pan from heat. Scatter torn basil over top and squeeze over lemon juice. Swirl pan gently to incorporate. If sauce curdles, remove chicken and whisk sauce vigorously off heat.

Notes

  • Use meat thermometer to ensure chicken reaches 75°C (165°F) internal temperature, especially as breast thickness varies.
  • Flour coating creates golden crust and helps thicken sauce naturally as it cooks.
  • Add lemon juice off heat and taste sauce first – you may not need it if sun-dried tomatoes are very tangy.
  • Keep heat low during final simmer to prevent sauce splitting or curdling.

Nutrition

Find it online: https://www.benefitiany.com/marry-me-chicken-british-version/