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LEAP YEAR RECIPE - MARRY ME CHICKEN
FOR THE SINGLE LADIES (and men maybe?)
With 2024 being a leap year, this recipe may help the single ladies when they propose!
In 2016, when Lindsay Funston was an editor at Delish, she created a recipe video for a Tuscan-style chicken dish that attracted millions of views. When she was done cooking, Funston’s video producer took a bite and declared, “I’d marry you for that chicken!” She named the dish “Marry Me Chicken”.
Since then this recipe has gained popularity with many people confirming that this recipe helped them when they popped the question.
INGREDIENTS
3 large boneless, skinless chicken breasts, or 6 chicken cutlets (about 1kg total), patted dry +
Salt and black pepper
¼ cup all-purpose flour
3 tbsp extra-virgin olive oil, plus more as needed
3 tbsp butter
3 garlic cloves, chopped
1 tbsp tomato paste
½ tsp dried oregano
Red-pepper flakes, to taste
1 cup low-sodium chicken stock
½ to ¾ cup heavy cream
½ cup grated parmesan
⅓ cup sliced sun-dried tomatoes, packed in oil
Fresh basil, for serving
Step 1 If using chicken breasts, start from the thickest end and slice each chicken breast in half horizontally so you end up with a total of 6 cutlets. Season both sides of the chicken cutlets well with salt and pepper.
TIP + To make it easier to slice into cutlets, place the chicken breasts in the freezer for 30 minutes.
Step 2 Scatter the flour on a large plate and coat the cutlets, shaking off the excess. Transfer the cutlets to a sheet pan or large plate in a single layer.
Step 4 Heat the oil in a large pan over medium-high. Once hot, reduce the heat to medium and add the butter. As soon as it melts, add the cutlets and cook until golden on one side, about 5 minutes. Flip the chicken and cook the other side until golden, 4-5 minutes. Do this in batches, if needed, adding more oil, if needed. Transfer the cutlets to a plate or sheet pan.
Step 4 Reduce the heat to low, add the garlic and cook, stirring often, until fragrant, 1-2 minutes. Add the tomato paste, stirring until the colour deepens, about 2 minutes. Add the oregano and red-pepper flakes, to taste. Increase the heat to medium, add the stock and bring to a simmer, until the liquid is reduced by half.
Step 5 Add ½ cup of the cream and warm through, stirring, until it thickens slightly, about 3 minutes. Watch the cream closely, reducing the heat if necessary, to maintain a gentle simmer. Stir in the parmesan and the sun-dried tomatoes. Add more cream, if you like, and season the sauce. Place the chicken back in the pan to warm through. Remove from the heat and scatter basil on top.
Serves 4
