Marry Me Chicken | #shorts

By Chef Jack Ovens · 30 min

Ingredients

Instructions

1. Season the chicken breasts well with salt and pepper.
2. Sear the chicken in the sun-dried tomato oil over medium heat for 4 minutes per side, until golden and cooked through to an internal temperature of 74°C (165°F). Do this in batches if needed so the pan is not crowded.
3. Remove the chicken and set it aside.
4. In the same pan over medium-high heat, sauté the butter and onion for 4 minutes.
5. Add the garlic and cook for 1 minute, stirring often.
6. Deglaze with the white wine or chicken stock and cook for 1 minute, scraping up the stuck bits.
7. Stir in the Dijon mustard and season to taste until combined.
8. Add the chicken stock, thickened cream, sun-dried tomatoes, Parmesan and chilli flakes. Bring to a heavy simmer.
9. Lower the heat and cook for 6 minutes, until thickened.
10. Add the thyme, oregano, seared chicken with its resting juices, and seasoning to taste. Cook for 1 minute until the chicken is hot in the centre.
11. Remove from the heat and serve with mash, pasta, rice or vegetables, garnished with Parmesan, basil and cracked black pepper.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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GarlicOnionCheeseCreamParmesan cheeseChicken breastSun dried tomato