A quick, creamy, and flavor-packed dish that’s a guaranteed crowd-pleaser. Despite its humorous name, the recipe’s simplicity requires just a few ingredients and half an hour of your time. Legend has it that the delightful taste might even inspire a marriage proposal. So, dive into the magic of Merry Me Chicken for a delicious journey that promises to leave your loved ones asking for more!
Ingredients:
2 pounds chicken breasts cut into Chicken breasts – Skinless and boneless.
Plain flour
Olive oil
Garlic – Fresh or shortcut-type is fine
Sun dried tomatoes
Dried oregano
Paprika
Double cream – Heavy cream in the USA.
Chicken stock– Made from a cube is fine.
Parmesan cheese – Finely grated.
Fresh basil leaves
Lemon – We just want the juice.
Sea salt and freshly ground black pepper
2 pounds chicken breasts cut into Chicken breasts – Skinless and boneless.
Plain flour
Olive oil
Garlic – Fresh or shortcut-type is fine
Sun dried tomatoes
Dried oregano
Paprika
Double cream – Heavy cream in the USA.
Chicken stock– Made from a cube is fine.
Parmesan cheese – Finely grated.
Fresh basil leaves
Lemon – We just want the juice.
Sea salt and freshly ground black pepper
Dredge the chicken in seasoned flour, and shake off any excess flour. Transfer to a plate but do not stack the chicken as they will stick to each other.
In a heavy-bottomed pan on medium heat, heat the oil and melt the butter.
Brown the chicken on both sides until it’s golden brown, transfer onto a warm plate, cover, and set aside.
Saute the garlic for a minute or until it’s fragrant. Add the chicken stock, and de-glaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon. Add the heavy cream and the Parmesan cheese to the skillet. Allow the sauce to simmer for a couple of minutes, then season with chili flakes and oregano.
Season with salt and pepper to your taste, add the sun-dried tomatoes then put the chicken back in the sauce and let the sauce simmer and thicken for a few more minutes.
Marry Me Chicken is now ready! Just garnish with chopped fresh basil leaves and serve warm over pasta or rice.
Notes:
Chicken cutlets/steaks are available in most supermarkets, but you can slice a chicken breast in half and get the same result.
Chicken cutlets/steaks are available in most supermarkets, but you can slice a chicken breast in half and get the same result.
To slice chicken breasts into thin cutlets: Place a chicken breast down flat on a cutting board. Hold one hand flat on top of the breast, and use a sharp knife to cut the breast in half, parallel to the cutting board.
Typically, that is all you need to do! The cutlets should be about ¼ inch in thickness. If they are thicker than that, use a meat mallet to pound them down thinner.
Boneless and skinless chicken thighs can be used in place of chicken breasts, but keep in mind that they take longer to cook.
When sautéing the garlic, add a little bit of sun-dried tomato oil for more flavor.
Do not use half and half/single cream as that won’t thicken the sauce enough.
I recommend buying a block of parmesan cheese and grating it yourself. I found that store-bought parmesan cheese doesn’t have much flavor, and doesn’t melt well in sauces.