Empty My Fridge
Marry Me Chicken
Ingredients
- Flour½ cups
- Salt½ tsp
- Black pepper · ground½ tsp
- Chicken breast · boneless skinless halved3
- Extra virgin olive oil2 tbsp
- Butter1 tbsp
- Mushroom · sliced½ cups
- Chicken broth1 cup
- Garlic · minced3 cloves
- Heavy cream1 cup
- Parmesan cheese · shredded¾ cups
- Oregano · dried½ tsp
- Sun dried tomato½ cups
- Chili flake · flakes¾ tsp
- Sugar¼ tsp
- Noodle · for serving
- Basil · for garnish1 tbsp
Instructions
- In a large bowl, mix the flour, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Coat the chicken breasts in the mixture and set aside.
- Heat the olive oil in a large skillet over medium heat, tilting to coat the bottom. Cook the chicken until golden brown, about 5 minutes per side, then transfer to a plate.
- Melt the butter in the same skillet over medium heat. Add the mushrooms and garlic and sauté for about a minute, until the garlic smells fragrant.
- Lower the heat to medium-low. Add the chicken stock, heavy cream, parmesan, oregano, sun-dried tomatoes, red pepper flakes and sugar. Cook, stirring often, for 5 minutes, until the sauce thickens.
- Return the chicken to the skillet, cover, and simmer on low for 10–15 minutes, until the chicken reaches an internal temperature of 165°F (75°C).
- Serve the chicken and sauce over buttered noodles, garnished with basil.
Summarized from Tasty's video. Watch it for the details.
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GarlicCheeseCreamMushroomParmesan cheeseHeavy creamChicken breastSun dried tomato
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