Marry Me Chicken
Win someone over with this creamy chicken casserole. It's a great family meal served with mash or new potatoes, and green beans.
Ingredients
- 30 g plain flour
- 4 chicken breasts
- 125 g sundried tomatoes in oil drained and roughly chopped, reserve the oil.
- 3 tbsp oil reserved from sundried tomatoes
- 1 red onion finely chopped
- 3 garlic cloves crushed or finely grated
- ½ - 1 tsp chilli flakes to taste
- 2-3 thyme or oregano sprigs leaves picked, or
- 1 tsp mixed dried herbs
- 150 ml double cream
- 250 ml chicken stock
- 35 g parmesan grated
- 8-10 basil leaves torn, to serve
- lemon wedges to serve (optional)
Instructions
- 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 minutes until golden all over, but not cooked through.
- Set the chicken aside on a plate.
- Drizzle the remaining 1 tbsp of sundried tomato oil into the pan and reduce the heat to medium-low.
- Fry the onion for 8-10 minutes until softened but not golden. Stir in the garlic and cook for another minute before adding the sundried tomatoes, chill 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 minutes, turning the chicken halfway through until cooked 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.