Marry Me Chicken

🔥 Prep

• Pat dry the 500 g chicken breasts and cut them into 1‑inch thick medallions; season both sides with the 1 tsp salt and 0.5 tsp black pepper.
• Mince the 4 cloves of garlic.
• Roughly chop the 60 g sun‑dried tomatoes.
• Grate the 50 g Parmesan cheese.
• Chop the 15 g fresh basil.
• Measure out 30 ml olive oil, 15 g unsalted butter, 120 ml chicken broth, 180 ml heavy cream, 50 ml water, 0.5 tsp dried oregano, and 0.25 tsp red pepper flakes; set aside.

🔥 Cook

• 1. Heat the 30 ml olive oil and 15 g butter in a large skillet over medium‑high heat until the butter melts and the oil shimmers.
• 2. Add the seasoned chicken medallions and sear for 4‑5 minutes per side until golden brown and the internal temperature reaches 165°F (74°C); remove chicken to a plate and tent with foil.
• 3. Reduce heat to medium, add the minced garlic to the same skillet and sauté for 30 seconds until fragrant, scraping up any browned bits.
• 4. Stir in the chopped sun‑dried tomatoes, 0.5 tsp dried oregano, and 0.25 tsp red pepper flakes; cook for 1 minute.
• 5. Pour in the 120 ml chicken broth and 50 ml water, bringing the mixture to a gentle simmer and scraping the pan bottom; let it reduce for 2‑3 minutes.
• 6. Lower heat to low, stir in the 180 ml heavy cream and the grated 50 g Parmesan cheese; simmer for 4‑5 minutes until the sauce thickens slightly.
• 7. Return the chicken (with any juices) to the skillet, coating each piece in the sauce; continue to simmer on low for 3‑4 minutes to heat through.
• 8. Remove from heat, stir in the chopped 15 g fresh basil, and let rest for 1 minute.

🔥 Serve

• Spoon the creamy sauce over the chicken and garnish with an extra sprinkle of Parmesan and a few basil leaves.
• Serve hot alongside cooked pasta (such as fettuccine or linguine), crusty garlic bread, or a simple green salad dressed with lemon vinaigrette.