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    Marry Me Chicken

    6 servings

    portions

    10 minutes

    temps actif

    25 minutes

    temps total
    Commencer à Cuisiner

    Ingrédients

    3 large chicken breasts (boneless and skinless, sliced lengthwise into thin cutlets)

    ½ teaspoon salt

    ¼ teaspoon ground black pepper

    6 tablespoons all-purpose flour

    2 tablespoons olive oil

    2 tablespoons unsalted butter

    3 cloves garlic (minced)

    1 cup chicken stock

    1 cup heavy cream (double cream in the UK)

    ½ cup parmesan cheese (grated)

    1 teaspoon chili flakes

    ¼ teaspoon oregano

    ¼ teaspoon thyme

    ⅓ cup sundried tomatoes (chopped)

    1 tablespoon fresh basil leaves

    Instructions

    Season chicken with salt and pepper, then dredge in flour and shake off any excess.

    In a large skillet, heat olive oil and melt the butter on medium heat. Swirl pan to coat with oil and butter evenly.

    Brown the chicken (do not overcrowd and work in batches if needed) for 4-5 minutes on each side or until golden brown and cooked through. Transfer onto a plate, cover, and set aside.

    Saute the garlic for a minute or until it's fragrant. Add the chicken stock, and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon.

    Adjust the heat to medium-low, and add the heavy cream and the parmesan cheese to the skillet. Allow the sauce to simmer for a couple of minutes, then season with chili flakes, thyme, and oregano.

    Season with salt and pepper to your taste, add the sundried tomatoes then put the chicken back in the sauce and let the sauce simmer and thicken for a few more minutes.

    Garnish with chopped fresh basil leaves and serve warm over pasta or rice.

    Nutrition

    Taille de Portion

    -

    Calories

    447 kcal

    Lipides Totaux

    30 g

    Lipides Saturés

    15 g

    Lipides Insaturés

    13 g

    Acides Gras Trans

    1 g

    Cholestérol

    147 mg

    Sodium

    601 mg

    Glucides Totaux

    13 g

    Fibres Diététiques

    1 g

    Sucres Totaux

    3 g

    Protéines

    31 g

    6 servings

    portions

    10 minutes

    temps actif

    25 minutes

    temps total
    Commencer à Cuisiner

    Prêt à commencer à cuisiner ?

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    Ingrédients

    3 large chicken breasts (boneless and skinless, sliced lengthwise into thin cutlets)

    ½ teaspoon salt

    ¼ teaspoon ground black pepper

    6 tablespoons all-purpose flour

    2 tablespoons olive oil

    2 tablespoons unsalted butter

    3 cloves garlic (minced)

    1 cup chicken stock

    1 cup heavy cream (double cream in the UK)

    ½ cup parmesan cheese (grated)

    1 teaspoon chili flakes

    ¼ teaspoon oregano

    ¼ teaspoon thyme

    ⅓ cup sundried tomatoes (chopped)

    1 tablespoon fresh basil leaves

    Instructions

    1

    Season chicken with salt and pepper, then dredge in flour and shake off any excess.

    2

    In a large skillet, heat olive oil and melt the butter on medium heat. Swirl pan to coat with oil and butter evenly.

    3

    Brown the chicken (do not overcrowd and work in batches if needed) for 4-5 minutes on each side or until golden brown and cooked through. Transfer onto a plate, cover, and set aside.

    4

    Saute the garlic for a minute or until it's fragrant. Add the chicken stock, and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon.

    5

    Adjust the heat to medium-low, and add the heavy cream and the parmesan cheese to the skillet. Allow the sauce to simmer for a couple of minutes, then season with chili flakes, thyme, and oregano.

    6

    Season with salt and pepper to your taste, add the sundried tomatoes then put the chicken back in the sauce and let the sauce simmer and thicken for a few more minutes.

    7

    Garnish with chopped fresh basil leaves and serve warm over pasta or rice.