Marry Me Chicken

Utterly stupid name, but it's not wrong. You will want to marry the chef.

Ingredients

• 3 tbsp plain flour

• 1/2 tsp salt

• Black pepper

• 2 chicken breasts

• 2 tbsp olive oil

• 3 cloves garlic, minced

• 1/4 cup dry white wine

• 1 cup chicken stock

• 1/2 cup double cream

• 1/3 cup sun dried tomatoes, coarsely chopped

• 1/2 tsp dried oregano

• 1/4 tsp red pepper flakes, or to taste

• 1/2 cup freshly grated Parmesan

• 1 tbsp lemon juice

• 2 tbsp parsley

Method

1. Stir together the flour, salt and pepper in a shallow bowl and lightly dredge each side of the chicken, shaking off any excess.

2. Heat a large pan over medium heat, add the olive oil and heat until it shimmers.

3. Add the chicken and cook, undisturbed, until the bottom is golden brown.

4. Flip and brown on the other side until cooked through.

5. Remove the chicken to a plate and set aside.

6. Reduce the heat, add the garlic and cook, stirring constantly until fragrant, about 30 seconds.

7. Add the white wine and scrape any brown bits from the bottom of the pan.

8. Simmer until you can no longer smell alcohol, about 1 minute.

9. Add the chicken stock, cream, sun-dried tomatoes, oregano and red pepper flakes.

10. Bring to a simmer, then reduce the heat to medium-low to maintain a simmer.

11. Add the Parmesan a bit at a time, stirring after each addition, until all of it is melted.

12. Add the lemon juice and stir to combine.

13. Nestle the chicken into the sauce and simmer until warmed through and the sauce is thickened slightly, 4 to 5 minutes.