Marry Me Chicken

Method

1. Slice into the thick part of each chicken breast so it is an even 2 cm thick, then season both sides with salt and pepper.

   Add in this stepChicken breast (200 g each) 2Salt ½ tspBlack pepper to taste

2. Heat the olive oil in a 24 cm pan and cook the chicken over medium-high heat for 8 min, turning once. When the outside is golden, move it to a plate. It is fine if the inside is not cooked yet.

   Add in this stepOlive oil 1½ tbsp

   medium-high heat

3. Add the chopped garlic to the same pan and fry over medium heat for 1 min until fragrant. Move on before the garlic turns brown.

   Add in this stepGarlic (cloves) 3

   medium heat

4. Pour in the stock and scrape up the browned bits from the bottom with a spatula. Add the cream, Parmesan, sun-dried tomatoes, herbs and chili flakes, and simmer over medium-low heat for 4 min, stirring, until thickened.

   Add in this stepChicken stock 100 mlDouble cream (heavy cream) 150 mlParmesan (grated) 30 gSun-dried tomatoes (in oil) 40 gItalian herb mix (or dried oregano) ½ tspRed chili flakes 1 pinch

   medium-low heat

5. Return the chicken to the pan and cook over low heat for 8 min, spooning the sauce over it. It is done when the thickest part reaches 75°C in the centre.

   low heat

6. Top with torn basil and serve with pasta, rice or bread.

   Add in this stepFresh basil 5 g