Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Yield: 6 Servings
I got this recipe from a friend. I am so glad that I gave it a try because it turned out to be perfect! Try this recipe now and you will surely say, Marry Me, Chicken!
Ingredients:
3 cloves garlic minced
6 tbsp all-purpose flour
2 tbsp butter
2 tbsp olive oil
3 large boneless and skinless chicken breasts sliced into thin cutlets
¼ tsp thyme
1 tbsp chilli flakes
⅓ c sundried tomatoes chopped
1 c chicken stock
1 c heavy cream (double cream in the UK)
1 tbsp fresh basil leaves
½ tsp salt
¼ tsp ground black pepper
½ c parmesan cheese grated
¼ tsp oregano
Directions:
Sprinkle salt and pepper all over the chicken breasts, then rub until well coated.
Coat each chicken breast with flour, then remove excess.
Put a large skillet on the stove and turn the heat to medium.
Add olive oil and butter, then allow them to become hot.
Add the chicken breasts and cook each side for about 5 minutes or until they turn golden brown. Remove from the skillet onto a clean plate.
In the same skillet, add garlic and sauté for about a minute or until aromatic.
Pour in the chicken stock and scrape the bottom of the skillet to get the browned bits.
Turn the heat down to medium-low, then add the Parmesan cheese and heavy cream. Stir until well blended. Simmer for several minutes until the cheese has melted completely.
Sprinkle thyme, oregano, and chilli flakes. Stir until well blended. Add more seasonings if necessary.
Add the cooked chicken breasts and sun-dried tomatoes. Toss until well coated by the sauce. Let it simmer until the texture of the sauce becomes thick.
Sprinkle basil leaves on top.
Serve and enjoy!
Notes:
Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 3 days.
Nutrition Facts:
Calories: 447kcal | Carbohydrates: 13g | Protein: 31g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 601mg | Potassium: 749mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1019IU | Vitamin C: 5mg | Calcium: 154mg | Iron: 2mg
Ingredients
- 3 cloves garlic minced
- 6 tbsp all-purpose flour
- 2 tbsp butter
- 2 tbsp olive oil
- 3 large boneless and skinless chicken breasts sliced into thin cutlets
- ¼ tsp thyme
- 1 tbsp chilli flakes
- ⅓ c sundried tomatoes chopped
- 1 c chicken stock
- 1 c heavy cream (double cream in the UK)
- 1 tbsp fresh basil leaves
- ½ tsp salt
- ¼ tsp ground black pepper
- ½ c parmesan cheese grated
- ¼ tsp oregano
Instructions
Sprinkle salt and pepper all over the chicken breasts, then rub until well coated.
Coat each chicken breast with flour, then remove excess.
Put a large skillet on the stove and turn the heat to medium.
Add olive oil and butter, then allow them to become hot.
Add the chicken breasts and cook each side for about 5 minutes or until they turn golden brown. Remove from the skillet onto a clean plate.
In the same skillet, add garlic and sauté for about a minute or until aromatic.
Pour in the chicken stock and scrape the bottom of the skillet to get the browned bits.
Turn the heat down to medium-low, then add the Parmesan cheese and heavy cream. Stir until well blended. Simmer for several minutes until the cheese has melted completely.
Sprinkle thyme, oregano, and chilli flakes. Stir until well blended. Add more seasonings if necessary.
Add the cooked chicken breasts and sun-dried tomatoes. Toss until well coated by the sauce. Let it simmer until the texture of the sauce becomes thick.
Sprinkle basil leaves on top.
Serve and enjoy!
Notes
Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 3 days. Nutrition Facts: Calories: 447kcal | Carbohydrates: 13g | Protein: 31g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 601mg | Potassium: 749mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1019IU | Vitamin C: 5mg | Calcium: 154mg | Iron: 2mg
