Marry Me Chicken
A recipe so good you should put a ring on it! This Marry Me Chicken from Fraîche Table is a delicious Tuscan-style dish, in a creamy sun-dried tomato sauce to serve over pasta or rice. Adjust the chili flakes to taste or omit if you don't like spice.
Ingredients
- 400 g pasta of choice I used fettuccini
- 4 boneless skinless chicken breasts
- 1/4 cup all-purpose flour
- 2 tablespoons oil
- 1/2 teaspoon red chili flakes optional
- 1 teaspoon dried oregano
- 4 garlic cloves minced
- 1/4 cup sun-dried tomatoes roughly chopped
- 1/2 cup 18% cream
- 1 cup stock chicken or vegetable
- 1/4 cup grated Parmesan plus extra to garnish
- 2 tablespoons basil roughly chopped
Instructions
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Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, saving the pasta water.
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While the pasta cooks, pound the chicken breasts out to be around 1/2″ thick: season the chicken with salt and pepper on both sides. Add the flour to a shallow dish and season with salt and pepper. Coat the chicken in the flour.
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Heat the oil in a large pan over medium high heat. When the oil is hot add the chicken and cook on each side 4-5 minutes until the chicken is golden brown and cooked through (internal temperature of 165 F). Remove from the pan, cover to keep warm, and set aside.
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Turn the heat down to medium. In the same pan, add the red chili flakes, dried oregano, and garlic and cook until fragrant, about 1 minute: add a drizzle of extra oil if needed. Add the sun-dried tomatoes, cream, and stock to the pan and bring to a simmer. Let the sauce simmer 5-6 minutes until the sauce has thickened slightly.
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Add the cooked pasta to the pan and toss to lightly coat in the sauce, adding extra pasta water as needed to thin the sauce. Stir in the Parmesan and basil and add the chicken back into the pan (or serve on top of the pasta). Season with salt and pepper to taste. Garnish with the extra grated Parmesan and basil if desired and enjoy!