Marry Me Chicken

Justine's irresistible marry me chicken lives up to its name with every single bite! This creamy marry me chicken features tender chicken breasts in a rich, dreamy sauce with sun-dried tomatoes and parmesan. The magic of this marry me chicken happens in one pan - Justine sears the chicken first, then builds that incredible sauce right in the same pan. Those sun-dried tomatoes add bursts of intense flavour while the parmesan creates the most luxurious, glossy finish to this marry me chicken. Served over pappardelle or gnocchi, this marry me chicken creates the kind of dinner that'll have everyone swooning at your table! Perfect for date nights or when you want to impress with minimal fuss. Subscribe for more of Justine's show-stopping recipes!

Full Recipe: https://everydaygourmet.tv/recipes/ma...

Ingredients:
10g butter
1 tbsp olive oil
4 small chicken breasts
1 tsp dried thyme
2 clove garlic, chopped
1 tsp tomato paste
1 cup chicken stock
300ml cooking cream
½ cup sun-dried tomatoes, chopped
½ cup freshly grated parmesan
Basil, picked to garnish
Pappardelle, risoni or gnocchi to serve
Salt and pepper

Method:
Preheat the oven to 180°C.

Season the chicken with salt, pepper and thyme. Heat butter and oil in an oven-safe fry pan. Sear the chicken on both sides for a minute until golden. Remove.

Add the garlic and using a wooden spoon scrape the caramelised bits off the bottom of the pan. Add the tomato paste followed by the chicken stock and bring to a boil. Now add the cream and sun-dried tomatoes and return the chicken. Bake in the oven for 10-15 minutes until cooked through.

Remove chicken and place on a serving platter. Place the pan back on the heat and simmer for 5-8 minutes to reduce the sauce, then add the parmesan, stir through and simmer for a few more minutes to allow the sauce to thicken and become glossy.

Slice the chicken and serve on pappardelle. Spoon over sauce and garnish with basil.

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Develop your prowess in the kitchen with one of Australia’s most loved cooks, Justine Schofield on Everyday Gourmet.
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