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Marry me chicken
Marry me chicken

Marry me chicken
A creamy chicken casserole that is a great family meal.
Marry me chicken
Ingredients:
1
Servings
  • 30
    g
     plain flour
  • 4
    item
     chicken breasts
  • 125
    g
     sundried tomatoes
  • 1
    item
     red onion
  • 3
    clove
     garlic cloves
  • 1
    tsp
     chilli flakes
  • 2
    item
     thyme or oregano sprigs
  • 150
    ml
     double cream
  • 250
    ml
     chicken stock
  • 35
    g
     parmesan
  • 8
    item
     basil leaves
  • 1
    item
     lemon wedges
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Marry me chicken
Instructions:
  1. Put the flour on a plate and season with salt and freshly ground black pepper. Coat the chicken in the flour.
  2. Heat 2 tbsp of the sundried tomato oil in a large, lidded frying pan over a medium heat and fry the chicken for 8-10 mins until golden all over, but not cooked through. Set the chicken aside on a plate.
  3. Drizzle the remaining 1 tbsp sundried tomato oil into the pan and reduce the heat to medium-low. Fry the onion for 8-10 mins until softened but not golden. Stir in the garlic and cook for another minute before adding the sundried tomatoes, chilli and thyme or oregano, stirring well.
  4. Add the chicken back to the pan, then pour over the cream and chicken stock, and season well. Put the lid on the pan and cook on medium-low for about 20 mins, turning the chicken halfway through until it is cooked through and the sauce has thickened a little. Stir in the parmesan, then serve with a scattering of basil leaves and lemon wedges on the side for squeezing over, if you like.
Nutrition Per Serving 1410 g Per 100g
Energy 2191.3 kcal 155 kcal
Protein 215.9 g 15.3 g
Fibre 11.6 g 0.8 g
Salt 2.7 g 0.2 g
Sugar 11.1 g 0.8 g
Carbohydrates 119.3 g 8.5 g
Fat 88.9 g 6.3 g
  • 30
    g
     plain flour
  • 4
    item
     chicken breasts
  • 125
    g
     sundried tomatoes
  • 1
    item
     red onion
  • 3
    clove
     garlic cloves
  • 1
    tsp
     chilli flakes
  • 2
    item
     thyme or oregano sprigs
  • 150
    ml
     double cream
  • 250
    ml
     chicken stock
  • 35
    g
     parmesan
  • 8
    item
     basil leaves
  • 1
    item
     lemon wedges
1
Servings
0

Put the flour on a plate and season with salt and freshly ground black pepper. Coat the chicken in the flour.

Heat 2 tbsp of the sundried tomato oil in a large, lidded frying pan over a medium heat and fry the chicken for 8-10 mins until golden all over, but not cooked through. Set the chicken aside on a plate.

Drizzle the remaining 1 tbsp sundried tomato oil into the pan and reduce the heat to medium-low. Fry the onion for 8-10 mins until softened but not golden. Stir in the garlic and cook for another minute before adding the sundried tomatoes, chilli and thyme or oregano, stirring well.

Add the chicken back to the pan, then pour over the cream and chicken stock, and season well. Put the lid on the pan and cook on medium-low for about 20 mins, turning the chicken halfway through until it is cooked through and the sauce has thickened a little. Stir in the parmesan, then serve with a scattering of basil leaves and lemon wedges on the side for squeezing over, if you like.

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