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–+ servings
another picture of marry me chicken

Marry Me Chicken- Mediterranean Style

by

Derek Farwagi

5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Mediterranean
Servings 2
Calories 578 kcal

Equipment

  • 10" cast iron skillet

Ingredients
 
 

  • 1 piece of a boneless and skinless chicken breast cut horizontally then across in half.
  • salt and pepper to taste
  • 1 tsp all purpose flour (plus some extra for dusting the chicken)
  • 2 tbsp olive oil (divided)
  • 3 cloves of garlic, minced
  • ¾ cup chicken stock
  • ½ cup heavy cream
  • ¼ cup parmesan cheese
  • ¼ cup sundried tomatoes chopped
  • ½ tsp oregano
  • ½ tsp thyme
  • ½ tsp chilli flakes
  • 5-6 basil leaves, coarsely shredded.

Instructions
 

  • Pat chicken breasts dry. Cut along the length then across in half to end up with four slices of chicken.
  • Gently flatten chicken with a mallet or the bottom of small pan to even out thickness.
  • Season chicken with salt and pepper. Cover a plate with a dusting of flour and lightly dredge chicken in flour and shake off any excess.
  • In a large skillet, heat 1 tbsp olive oil on medium/low heat. Swirl pan to coat with oil evenly.
  • Cook chicken for about 2 on one side without moving. Turnover and cook the other side for 2 minutes. Transfer onto a plate, cover and set aside. (It will continue to cook while resting and will get another cooking when warmed up with the sauce at the end).
  • Add another tablespoon of oil to the pan and sauté the garlic for a minute until it's fragrant. Add the chicken stock, increase the heat to a brisk simmer and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon.
  • Adjust the heat back to medium-low, and add the heavy cream and the parmesan cheese to the skillet. Allow the sauce to simmer for a minute then season with chili flakes, thyme, and oregano.
  • In a glass, mix 1 tsp of flour and about a tbsp of water into a light paste and stir into sauce.
  • Add the sundried tomatoes then put the chicken back in the sauce and let the sauce simmer and thicken for a few more minutes. (check that chicken juices run clear to indicate that the chicken is cooked).
  • Garnish with chopped fresh basil leaves and serve warm over rice or Pappardelle pasta.
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Nutrition

Calories: 578kcalCarbohydrates: 14gProtein: 34gFat: 44gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 165mgSodium: 525mgPotassium: 674mgFiber: 2gSugar: 7gVitamin A: 1310IUVitamin C: 8mgCalcium: 222mgIron: 2mg
Keyword chicken
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