Marry Me Chicken
Golden seared chicken cutlets in a creamy sauce of sun-dried tomatoes, garlic, thyme and Parmesan, made in one pan in about 35 minutes.
- 600 g chicken breast fillets
- 30 g plain flour
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tbsp olive oil
- 100 g sun-dried tomatoes in oil, drained
- 4 pc garlic cloves
- 1 tbsp tomato purée
- ½ tsp chilli flakes
- 4 pc fresh thyme
- 250 ml chicken stock
- 200 ml double cream
- 50 g Parmesan
- 1 tbsp lemon juice
- 10 g fresh basil
- sea salt
- black pepper
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Slice each chicken breast in half through its thickness, laying a hand flat on top and cutting parallel to the board, to make 8 thin cutlets. Pat dry with kitchen paper. Mix the flour, paprika, oregano, 1/2 tsp salt and plenty of pepper on a plate, then coat the chicken and shake off the excess.
- Step 2
Heat the olive oil in a large, deep frying pan over a medium-high heat. Brown the chicken in two batches for about 3 minutes per side, until deep golden. It will not be cooked through yet. Lift onto a plate.
- Step 3
Turn the heat down to medium. Chop the sun-dried tomatoes and add them to the pan with 1 tbsp of oil from their jar, the sliced garlic, tomato purée and chilli flakes. Cook, stirring, for 2 minutes, until the purée darkens and the garlic smells sweet.
- Step 4
Pour in the stock and scrape up the browned bits from the base of the pan. Add the thyme and simmer for 4 to 5 minutes, until reduced by about a third.
- Step 5
Lower the heat so the sauce is barely moving. Stir in the cream and Parmesan and cook for 3 minutes, until the sauce coats the back of a spoon. Boiling hard can split the cream. Season with salt, pepper and the lemon juice.
- Step 6
Return the chicken and any juices from the plate to the pan and spoon the sauce over. Simmer gently for 5 to 6 minutes, turning once, until the chicken is white all the way through and reaches 75°C in the thickest part.
- Step 7
Tear the basil over the top and serve with pasta, rice, mash or crusty bread to catch the sauce.
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