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There’s a lot to love about this dish—it’s rich, creamy, and full of comforting flavor. Marry Me Chicken - Perfect for fuss-free lunch or dinner 🥘 Ingredients 650g (1.5 lb) Chicken breast (skinless and boneless), About x4 50 g (6 tbsp) Plain flour 1 tbsp Olive oil 3 Garlic cloves, Peeled and crushed 150 g (1 cups) Sun dried tomatoes, Drained 1 tsp Dried oregano 2 tsp Paprika 150 ml (0.75 cup) Heavy cream 200 ml (0.75 cup) Chicken stock 50 g (0.5 cup) Parmesan cheese, Grated 15 g (3 tbsp) Fresh basil leaves 1/2 Lemon, Just the juice Sea salt and freshly ground black pepper Instructions - Coat the chicken breasts in the flour. In a large, deep frying pan, heat the oil over a medium heat. When it's hot, carefully add the chicken breasts. - Cook for 5 minutes. Flip and cook for a further 5 minutes. - Remove the chicken breasts to a plate, turn the heat under the pan to low and add the garlic, sun-dried tomatoes, oregano and paprika. Stir for 3-5 minutes until the garlic is softened. - Add the cream, stock, parmesan and plenty of salt and pepper and give everything a good stir. - Sit the chicken back in the sauce. Put the lid on the pan and cook for 5 minutes. Turn the chicken and cook for another 5 minutes. - Check the chicken is cooked through. Remove the pan from the heat, sprinkle over the basil leaves and the squeeze of half a lemon. Enjoy!! Source: TamingTwins

Chicken Cutlets with Sun-Dried Tomato Cream Sauce (Marry Me Chicken) Ingredients 1 pound chicken cutlets ¼ teaspoon salt, divided ¼ teaspoon ground pepper, divided ½ cup slivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar ½ cup finely chopped shallots ½ cup dry white wine ½ cup heavy cream 2 tablespoons chopped fresh parsley Directions Sprinkle chicken with 1/8 teaspoon each salt and pepper. Heat sun-dried tomato oil in a large skillet over medium heat. Add the chicken and cook, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165°F, about 6 minutes total. Transfer to a plate. Add sun-dried tomatoes and shallots to the pan. Cook, stirring, for 1 minute. Increase heat to high and add wine. Cook, scraping up any browned bits, until the liquid has mostly evaporated, about 2 minutes. Reduce heat to medium and stir in cream, any accumulated juices from the chicken and the remaining 1/8 teaspoon each salt and pepper; simmer for 2 minutes. Return the chicken to the pan and turn to coat with the sauce. Serve the chicken topped with the sauce and parsley. Source: Eating Well