Marry Me Chicken
Ingredients
- Pack lardons or sliced bacon
- Pack of chicken breasts
- 1 big or two medium brown onions sliced
- 6 cloves garlic sliced thin
- 1 tbsp tomato pure
- Thyme and oregano (decent amount)
- 100g Sun Dried Tomatoes (sliced)
- 1 tbsp of oil from sun dried tomatoes
- Good knob of butter
- 125ml white wine
- 1 tbsp Dijon mustard
- 1 tsp Wholegrain mustard
- 180ml chicken stock
- 300 ml double cream
- Chili flakes (don’t go crazy)
- 20g Parmesan or Pecorino
- Basil leaves (handful)
- 1 tsp Paprika
- 1 tsp Garlic Powder
- 1 tsp Onion Power
- Salt and Pepper
- Olive oil
Method
- Butterfly and half the chicken breasts so they are large and flat
- Oil them and add paprika, garlic powder, onion powder, salt and pepper and leave them in fridge for a few hours to marinade.
- Fry up the bacon lardons until crispy, then remove. In bacon oil fry the chicken them until cooked on a high heat until browned then put aside (ideally in a warmer). Season while they are cooking.
- Turn the pan down to medium for the sauce
- Add oil from sun dried tomatoes jar to the pan and add the knob of butter.
- Add onions and season then fry until the onions are softened (5-6 mins)
- Turn up pan to medium high heat.
- Add the garlic, tomato pure and cook for about a minute, regularly mix to stop garlic burning.
- Add white wine to deglaze the pan and let it come to the boil and reduce by about half.
- Add the mustard(s) and mix it all in well for about 30 seconds
- Add in the chicken stock, double cream, sun dried tomatoes and chili flakes (optional).
- Mix well and season well and bring to a simmer, then add in the herbs. Simmer for about 6-7 mins until its thickened up.
- Add in the parmesan and basil leaves, mix for 30 seconds then re-add the chicken to the pan and stir well (include any chicken juices).
- Cook it for another minute or two until it’s all hot.
Serve on mashed potato, rice or pasta with chopped up basil on top.
Note: take care how much salt you add, if you add bacon and salt too early it can be too much.
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