Marry Me Chicken

Ingredients

• 4 chicken breasts, halved through the middle
• 2 tbsp plain flour
• 2 tbsp olive oil
• 20 g butter
• 4 garlic cloves, chopped
• 100 g sun-dried tomatoes in oil, sliced
• 1 tsp chilli flakes
• 250 ml chicken stock
• 250 ml double cream
• 60 g parmesan, grated
• a handful of basil

Method

1. Halve and dust the chicken

   Cut each breast horizontally into two thin cutlets, season, and dust lightly with flour. Thin cutlets cook in minutes and stay juicy; a whole breast is dry at the edges before the middle is done. The flour also thickens the sauce later.

2. Brown properly

   Fry in the oil and butter over a medium-high heat until golden on both sides, then set aside. They do not need to be cooked through — they go back into the sauce.

   8 min

3. Build the base

   Lower the heat and cook the garlic, sun-dried tomatoes and chilli in the pan for a minute, scraping up the browned bits. Use a spoonful of the oil from the tomato jar; it carries a lot of flavour.

4. Make the sauce

   Pour in the stock and let it reduce by half, then the cream and parmesan, and simmer until it thickens enough to coat a spoon. Reducing the stock first concentrates it — added together with the cream, you get a thin, milky sauce.

   8 min

5. Finish the chicken in the sauce

   Return the chicken and any juices and simmer gently for 5 minutes until cooked through. Tear the basil in off the heat and serve with something to mop up with.

   5 min