If the way to the heart is through the stomach, and you’re looking to put a ring on it this Valentine’s Day, then you’ll have to make this easy and impressive dinner. Legend has it that serving marry me chicken will make the person eating it want to marry you, need I say more? With tender, juicy chicken, a creamy sauce and a nice spicy kick, not only will it impress your significant other, if you’re a parent who’s trying to feed their kids (like I am!) then I can confirm that your kids will love it too!
Slice each chicken breast lengthwise, into cutlets, ending with a total of 6 pieces of chicken.
Season each breast lightly with salt and pepper, repeat on both sides.
Dredge each breast in flour, shaking off the excess. This can be done in a plate, or freezer bag.
Heat a large skillet on medium high, add in 1 tablespoon olive oil and 1 tablespoon butter.
Place the chicken in the skillet, cook for about four minutes per side, until lightly golden and cooked through. Remove from the skillet and set aside.
In the same skillet, add the remaining olive oil and butter. Once the butter has melted, add in the onions, cook until softened and translucent about three to five minutes.
On medium heat, add in the minced garlic and cook for another 30 seconds, until aromatic.
Add in the tomato paste, dried oregano and chili flakes, mix to combine. Cook for another minute.
Pour in the chicken broth, cream, sun-dried tomatoes, Parmesan, thyme, plus salt and pepper to taste, stir to combine.
Simmer on low medium to allow the sauce to thicken for about 3 minutes, adding more broth to thin the sauce if required.
Add the chicken breasts back into the skillet, coating with the sauce. Simmer for another two minutes.
Garnish with more fresh basil and thyme, serve over pasta or with crusty bread.