Marry Me Chicken

Method

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1. Slice each breast in half horizontally to make 8 thin cutlets. Pat dry and season with half the salt and the pepper.

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2. Dust both sides of each cutlet with the flour and shake off the excess.

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3. Heat the oil in a large skillet over medium-high heat and cook the cutlets in two batches, 4 minutes a side, until deep golden and 74°C / 165°F in the middle. Move to a plate.

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4. Turn the heat to medium, melt the butter in the same pan and cook the garlic, sun-dried tomatoes and pepper flakes for 1 minute.

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5. Pour in the stock and scrape up everything stuck to the base. Simmer 4 minutes until reduced by a third.

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6. Stir in the cream, Italian herbs and remaining salt and simmer 3 minutes, until the sauce coats the back of a spoon.

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7. Whisk in the Parmesan a handful at a time until smooth.

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8. Return the chicken and any juices to the pan and spoon the sauce over for 2 minutes to warm through.

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9. Scatter with basil and serve straight from the pan.

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Chef’s Tips

• Grate the Parmesan yourself. Pre-grated cheese carries anti-caking starch and turns the sauce grainy.
• Keep the sauce at a simmer, not a boil, once the cream is in or it can split.
• Cook the cutlets in two batches so they brown instead of steaming.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

Pairing Suggestions

• Buttered pappardelle
• Mashed potatoes
• Garlic green beans

Storage & Reheating

Refrigerate up to 3 days. Reheat gently in a skillet with a splash of stock so the sauce loosens. The sauce does not freeze well.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.