Description
Ingredients
- 4 boneless, skinless chicken thighs
- 1/3 cup sundried tomatoes, chopped
- Salt and pepper, to taste
- Flour, for dredging
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 teaspoons garlic, minced
- 1 cup chicken stock (or water with chicken bullion)
- 1 cup heavy cream
- 1/2 cup Parmesan cheese
- Dash of dried thyme and oregano
Instructions
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Preparation: Chop sundried tomatoes and season chicken thighs with salt and pepper. Dredge each piece in flour, ensuring even coating.
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Cooking Chicken: In a medium or large pan over medium heat, melt 2 tablespoons of olive oil and 2 tablespoons of butter. Brown the chicken for 4 to 5 minutes on each side until golden brown and cooked through. Transfer to a plate and set aside.
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Creating the Sauce: Add minced garlic to the pan, sauté for less than a minute. Pour in 1 cup of chicken stock (or water with chicken bullion) to deglaze the pan. Stir in 1 cup of heavy cream and 1/2 cup of Parmesan cheese. Lower heat to medium-low, allowing the sauce to simmer.
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Infusing Flavors: Add a dash of dried thyme and oregano to the simmering sauce. Stir in the chopped sundried tomatoes.
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Returning Chicken: Place the browned chicken back into the pan. Let it simmer for an additional 3 to 5 minutes, allowing the sauce to thicken and infuse with flavors.
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Serving: Serve the Marry Me Chicken over a bed of instant mashed potatoes. Enjoy your festive and flavorful feast!
- Prep Time: 10
- Cook Time: 20