Pure Mountain Marry Me Chicken
- Prep Time
- Servings
- Cooking Time
Ingredients

3 large chicken breasts boneless and skinless, sliced lengthwise into thin cutlets

½ teaspoon salt

¼ teaspoon ground black pepper

6 tablespoons (50 grams) all-purpose flour

2 tablespoons (30 ml) Pure Mountain Canola oil

2 tablespoons (28 grams) unsalted butter

3 cloves garlic minced

1 cup (240 ml) chicken stock

1 cup (240 ml) heavy cream (double cream in the UK)

½ cup (43 grams) parmesan cheese grated

1 teaspoon chilli flakes

¼ teaspoon oregano

¼ teaspoon thyme

⅓ cup sundried tomatoes chopped

1 tablespoon fresh basil leaves
Directions
- Season chicken with salt and pepper, then dredge in flour and shake off any excess.
- In a large skillet, heat Pure Mountain Canola oil and melt the butter on medium heat. Swirl pan to coat with oil and butter evenly.
- Brown the chicken (do not overcrowd and work in batches if needed) for 4-5 minutes on each side or until golden brown and cooked through. Transfer onto a plate, cover, and set aside.
- Saute the garlic for a minute or until it’s fragrant. Add the chicken stock, and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon.
- Adjust the heat to medium-low, and add the heavy cream and the parmesan cheese to the skillet. Allow the sauce to simmer for a couple of minutes, then season with chili flakes, thyme, and oregano.
- Season with salt and pepper to your taste, add the sundried tomatoes then put the chicken back in the sauce and let the sauce simmer and thicken for a few more minutes.
- Garnish with chopped fresh basil leaves and serve warm over pasta or rice.
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