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Marry Me Chicken

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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Calories: 679kcal
Servings: 4 People
Metric - Imperial

Ingredients

  • 30 ml Sun-Dried Tomato Oil
  • 3 Chicken Breast Halved
  • 28 g Unsalted Butter
  • 1 Brown (Yellow) Onion Diced
  • 5 Garlic Cloves Grated
  • 80 ml White Wine
  • 180 ml Chicken or Vegetable Stock
  • 100 g Sun-Dried Tomatoes
  • 20 g Dijon Mustard
  • 250 ml Thickened Cream
  • 20 g Parmesan Cheese Grated
  • 5 g Fresh Thyme Chopped
  • 5 g Fresh Oregano Chopped
  • 2 g Dried Chilli Flakes
  • 15 g Fresh Basil Picked
  • Salt & Pepper To Taste

Method

  • Place the chicken into a bowl and season well with salt and pepper. In a large heavy-based pan over medium heat, add the sun-dried tomato oil and chicken and sear for 4 minutes on each side or until golden and cooked through, reaching an internal temperature of 74°C (165°F). Remove and set aside. You may need to do this in batches to avoid overcrowding.
  • Add the butter and onions and sauté for 4 minutes in the same pan over medium-high heat. Add in the garlic and cook for 1 minute, stirring regularly. Deglaze with the white wine or chicken stock and cook for 1 minute to lift any stuck flavours. Add the Dijon mustard and seasoning to taste and mix until combined.
  • Add the chicken stock, thickened cream, sun-dried tomatoes, parmesan cheese and dried chilli flakes. Mix well and bring to a heavy simmer. Reduce the heat to low and cook for 6 minutes or until thickened. Add the thyme, oregano, seared chicken (and resting juices), and seasoning to taste. Mix well and cook for 1 minute to ensure the chicken is hot in the centre and the sauce has a thickened consistency. Remove from the heat.
  • Serve with mash, pasta, rice or various vegetables of your choice. Garnish with parmesan cheese, fresh basil and cracked black pepper.
Chef's Tips
Sear the chicken in batches rather than crowding the pan — overcrowding drops the heat and steams the chicken instead of giving it colour.
Deglazing straight after the garlic goes in lifts the browned bits stuck to the pan — that's where a lot of the sauce's depth comes from, so don't skip scraping the pan as you pour in the wine or stock.
Let the sauce reduce properly before adding the chicken back in — a sauce that's still thin at that point won't thicken enough in the final minute of cooking.
Storage & Reheating
Store in the fridge for up to 4 days. Freezing isn't recommended, as the cream-based sauce can split and turn grainy when thawed. Reheat gently on the stovetop over low heat, stirring often, or in the microwave in short bursts, until the chicken is hot all the way through.
Serving 400gCalories 679kcalCarbohydrates 21.8gProtein 52.9gFat 41.3gSaturated Fat 20.3gPolyunsaturated Fat 2.22gMonounsaturated Fat 8.52gTrans Fat 0.3gCholesterol 166.9mgSodium 291.9mgPotassium 1663.6mgFiber 3.7gSugar 13.4gVitamin A 369.3IUVitamin C 12.52mgCalcium 57.4mgIron 3.4mg