Marry Me Chicken

Name: Marry Me Chicken
Ingredients: Chicken breast; Salt; Flour; White pepper; 1 tablespoon Olive oil; 25 grams Butter; 3 cloves Garlic; Sun-dried tomatoes; Oregano; Chicken stock; Cream; Rice; Broccoli; Basil

Serves 1

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Marry Me Chicken

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Serves 1

Directions

1Season your chicken breasts with salt.
2Add flour to a plate.
3Season the flour with salt and white pepper, then mix.
4Add about a tablespoon of olive oil to a pan.
5Add about 25 grams of butter to the pan.
6Dust the chicken breasts in the seasoned flour, patting off any excess.
7Place the floured chicken breasts into the foamy butter in the pan.
8Brown the chicken breasts on both sides until they have a good color.
9Remove the browned chicken breasts from the pan and set aside on a plate.
10Turn the heat down low to prevent burning.
11Crush and chop three cloves of garlic.
12Slice sun-dried tomatoes.
13Add the chopped garlic to the pan.
14Add the sliced sun-dried tomatoes to the pan.
15Add oregano to the pan.
16Sauté the ingredients for 30 to 40 seconds to open up the garlic, making sure it doesn't burn.
17Deglaze the pan with chicken stock, scraping all the fond off the bottom.
18Add cream to the pan and turn the heat down low.
19Stir the cream through the stock and allow it to simmer, do not boil.
20Add the chicken breasts back into the pan with the sauce.
21Cover the pan with a lid and simmer for 15 minutes to fully cook the chicken.
22Check the internal temperature of the chicken with a food thermometer; it should be around 60°C (140°F).
23Turn up the heat to reduce the sauce for about 5 minutes until it thickens.
24Serve the marry me chicken over rice.
25Spoon plenty of sauce and sun-dried tomatoes over the chicken and rice.
26Add a little bit of broccoli or broccolini on the side for fiber.
27Garnish with fresh basil.

Ingredients

Chicken breast
Salt
Flour
White pepper
1 tablespoon Olive oil
25 grams Butter
3 cloves Garlic
Sun-dried tomatoes
Oregano
Chicken stock
Cream
Rice
Broccoli
Basil

Equipment

PlatePanTongsKnifeChopping boardSpatulaLidFood thermometerSpoonFork

Tips

Control your temperature when cooking chicken breast to prevent drying out. If it's too hot, turn it down.
The chicken breast will continue to cook after removal from heat due to carryover cooking. Pull it when it reaches 62°C (145°F) to ensure it reaches at least 65°C (150°F) and remains juicy.

Marry Me Chicken

Serves 1

facebook.com

Marry Me Chicken

facebook.com

Serves 1

Directions

1Season your chicken breasts with salt.
2Add flour to a plate.
3Season the flour with salt and white pepper, then mix.
4Add about a tablespoon of olive oil to a pan.
5Add about 25 grams of butter to the pan.
6Dust the chicken breasts in the seasoned flour, patting off any excess.
7Place the floured chicken breasts into the foamy butter in the pan.
8Brown the chicken breasts on both sides until they have a good color.
9Remove the browned chicken breasts from the pan and set aside on a plate.
10Turn the heat down low to prevent burning.
11Crush and chop three cloves of garlic.
12Slice sun-dried tomatoes.
13Add the chopped garlic to the pan.
14Add the sliced sun-dried tomatoes to the pan.
15Add oregano to the pan.
16Sauté the ingredients for 30 to 40 seconds to open up the garlic, making sure it doesn't burn.
17Deglaze the pan with chicken stock, scraping all the fond off the bottom.
18Add cream to the pan and turn the heat down low.
19Stir the cream through the stock and allow it to simmer, do not boil.
20Add the chicken breasts back into the pan with the sauce.
21Cover the pan with a lid and simmer for 15 minutes to fully cook the chicken.
22Check the internal temperature of the chicken with a food thermometer; it should be around 60°C (140°F).
23Turn up the heat to reduce the sauce for about 5 minutes until it thickens.
24Serve the marry me chicken over rice.
25Spoon plenty of sauce and sun-dried tomatoes over the chicken and rice.
26Add a little bit of broccoli or broccolini on the side for fiber.
27Garnish with fresh basil.

Ingredients

Chicken breast
Salt
Flour
White pepper
1 tablespoon Olive oil
25 grams Butter
3 cloves Garlic
Sun-dried tomatoes
Oregano
Chicken stock
Cream
Rice
Broccoli
Basil

Equipment

PlatePanTongsKnifeChopping boardSpatulaLidFood thermometerSpoonFork

Tips

Control your temperature when cooking chicken breast to prevent drying out. If it's too hot, turn it down.
The chicken breast will continue to cook after removal from heat due to carryover cooking. Pull it when it reaches 62°C (145°F) to ensure it reaches at least 65°C (150°F) and remains juicy.