Easy Marry Me Chicken

Today, we are going to be making Marry Me Chicken (also called Tuscan Chicken) which is smothered in a creamy sauce infused with sundried tomatoes! I am sure anybody enjoying this chicken is definitely going to be saying YES!

Ingredients

• 4 Chicken Breast

  
  

For Coating the Chicken

• 2 tsp Garlic Powder

• 2 tsp Italian Seasoning

• ½ tsp Paprika

• ½ tsp Cayenne Pepper

• ½ tsp Salt 

• ½ tsp Pepper

• ½ cup All Purpose Flour

• 2 tbsp oil

For the Sauce

• 2 tbsp Oil

• 2 tbsp Butter1 Onion, small, finely chopped

• 4 Garlic Cloves, minced

• 1 cup White Wine

• 1 tsp Italian seasoning

• ½ tsp Red Pepper Flakes

• 1 cup Heavy Cream

• ½ cup Parmesan Cheese, grated

• ⅓ cup Sundried Tomatoes

• 5-6 Basil Leaves, julienned

• ½ tsp Salt

Method

1. Wash and pat dry the chicken breast

2. In a small bowl mix the garlic powder, Italian seasoning, paprika, cayenne pepper, salt and pepper and give it a quick mix

3. Sprinkle the prepared spice mix on both sides of the chicken breast

4. To a heavy bottom skillet, on medium heat, add the oil and while the oil is heating, toss the all-purpose flour in a bowl and season with some salt

5. Now coat the seasoned chicken breasts on both sides with the all-purpose flour, dusting off the excess flour before placing two chicken breasts at a time in the hot pan. Sear them till they turn golden on both sides.  Remove from the pan and place on a tray.

6. To make the sauce, in the same pan, add some more oil and butter, and once the butter has melted and mixed with the oil, toss in the chopped onion and sauté till the onion turns translucent

7. Add the minced garlic and continue sautéing till the garlic loses its raw flavour

8. Now pour in the white wine, give it a quick mix, and allow it to cook till the wine reduces and the alcohol cooks off

9. Season this with Italian seasoning and red pepper flakes and give it a quick mix before adding the cream and parmesan cheese of a creamy sauce. Give it a quick mix.

10. For that authentic Marry Me Chicken flavour, add the chopped sundried tomatoes with a little of the oil and julienned basil leaves. Give the sauce a quick mix.

11. Now place the chicken breast back into the sauce and allow them to cook till the internal temperature at the thickest portion reaches 165F / 74C. In between the cooking time flip the chicken breast on the other side to ensure even cooking

12. Smother the chicken with the sauce and once it has cooked, take it off the heat and allow it to rest for 5-10 minutes before slicing and plating it