Marry Me Chicken

As seen in my article on @YorkRegion and my Metroland / Torstar Column  Renata's Table: 'Marry Me Chicken' will have your partner popping the question

Here is my delicious version of the popular Marry Me Chicken – one of the many recipes that boast they are worthy of a proposal! Ready in about 45 minutes, easy to make as a weekday dinner and fancy enough to impress family and friends on a special occasion. The rich sauce is heavenly and flavourful! Add spinach and peas to the pan when preparing, to have them cook in the sauce, or leave out the spinach and serve buttered peas on the side. Serve over rice or noodles, then sit back and wait for the compliments! 

Prep Time: 10 Minutes / Cook Time: 30 minutes / Makes: 4 Servings

Ingredients                                                                                               

• 4 Boneless, Skinless Chicken Breasts – Alternate: 8 Chicken Cutlets

• Grinds of Fresh Black Pepper

• Fine Sea Salt – to season

• 1 teaspoon Garlic Powder

• ¼ Cup Flour

• ¼ Cup Unsalted Butter

• 3 Tablespoons Olive Oil

• 3 Large Garlic Cloves - sliced

• 1 Cup Veggie Bouillon – Alternate: Chicken Broth

• 1 Cup 18% Heavy Cream

• ½ Cup Grated Parmesan Cheese

• 1 teaspoon Chilli Flakes

• ½ teaspoon Dried Oregano

• ½ teaspoon Dried Thyme

• ¼ teaspoon Ground Rosemary

• ½ Cup Sundried Tomatoes – diced  

• 1½ Cups Baby Spinach – chopped - optional

• 1½ Cups Frozen Peas – optional

  How It’s Made

• Trim visible fat from the chicken and slice lengthwise to make two cutlets out of each breast.

• Top each cutlet with a grind of fresh pepper, a pinch of sea salt and a sprinkle of garlic powder.

• Dredge each cutlet in flour.

• In a large frying pan with sides, over medium-high heat, melt the butter and add the olive oil,  

• Add the chicken cutlets and brown them on both sides – about 3-5 minutes per side. Transfer them to a plate and set aside.

• In the same pan, cook the garlic for 2 minutes until lightly brown.

• Pour in the veggie bouillon and let simmer for a minute or two.

• Lower the heat to medium and add the cream. Stir.

• Add the parmesan cheese, stir, and let the mixture simmer for a minute or two.

• Add the spices and stir.

• Add the sundried tomatoes (and the spinach and peas if including them) and let simmer for 2-3 minutes to soften the tomatoes and let the sauce thicken slightly. 

• Place the chicken cutlets into the sauce and turn to coat. Simmer for 5-10 minutes to heat the chicken through and for the flavours to deliciously mix together.

• Taste the sauce and adjust for salt and pepper.  

• Serve over rice or noodles, with a spoonful of sauce over the cutlets.

Enjoy!