Marry Me Chicken

Name: Marry Me Chicken
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 6
Ingredients: 3 Lilydale free range chicken breasts; 1/3 cup (40g) plain flour; 1 tsp flaky salt; Â½ tsp crushed black pepper; 3 tbsps olive oil; 4 garlic cloves, minced; Â½ tsp red chilli flakes; Â½ tsp dried oregano; Â½ tsp dried thyme; 1 cup (250ml) chicken stock; 1 cup (250ml) thickened cream; 1/3 cup (35) shaved parmesan; 150g sundried tomatoes, chopped; Handful of fresh basil, 5 thyme sprigs â to serve

10 mins Prep

12 mins Cook

6 Serves

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3 Lilydale free range chicken breasts
1/3 cup (40g) plain flour
1 tsp flaky salt
½ tsp crushed black pepper
3 tbsps olive oil
4 garlic cloves, minced
½ tsp red chilli flakes
½ tsp dried oregano
½ tsp dried thyme
1 cup (250ml) chicken stock
1 cup (250ml) thickened cream
1/3 cup (35) shaved parmesan
150g sundried tomatoes, chopped
Handful of fresh basil, 5 thyme sprigs – to serve

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Slice chicken breasts in half, horizontally. Add flour, salt and pepper to a large shallow plate. Dredge the chicken breasts in flour mixture to coat evenly.
Heat 2 tbsps olive oil in a large frying pan on medium. Add chicken breasts and cook on each side for 5-6 minutes until golden and cooked through. Remove onto a plate.
Add the remaining olive oil to the pan. Add garlic, chilli, oregano and thyme. Sauté for a few seconds until fragrant. Add the chicken stock, cream and sundried tomatoes. Mix well and simmer for 10 minutes until bubbling.
Add the cooked chicken breasts to the pan and cook for 3-4 minutes until heated through. Season to taste. Garnish with basil and thyme. Serve hot with pasta or rice.