Wife Me - Chicken

Wife Me - Chicken

You have bought the Solo Mix from us and you are out of ideas with regards to what to cook for your date night at home, here is a simple recipe to get the mood swinging in the right direction. Prepared and ready to devour in only 25 minutes, this dish easy easy yet delicious service on a bed of pasta, sautéed vegetables, wilted spinach or mash.

You might even have some of these ingredients already in your refrigerator and pantry. If you don’t have chicken stock or sun-dried tomatoes on hand, vegetable stock or roasted red peppers would be an easy swap! Spur of the moment date night and it’s your turn to cook? We’ve got you covered! 

Here’s everything you will need:

  • Chicken breasts

  • Olive oil

  • Garlic

  • Heavy cream

  • Chicken stock

  • Parmesan cheese

  • Sun-dried tomatoes

  • Italian seasoning

  • Red pepper flakes

  • Fresh basil

 

  • 2 Tablespoons extra-virgin olive oil
  • 4 Boneless, skinless chicken breasts
  • 1½ Teaspoons kosher salt
  • 3 Garlic cloves, minced
  • 1 Cup heavy cream
  • ½ Cup chicken stock
  • 1 Teaspoon/Block Chicken flavour stock 
  • ½ Cup grated Parmesan cheese
  • 1 (200ml) jar sun-dried tomatoes, drained and roughly chopped
  • 1 Teaspoon Italian seasoning
  • ½ Teaspoon freshly cracked black pepper
  • ½ Teaspoon red pepper flakes (optional)
  • ¼ Cup thinly sliced basil leaves
  • Cooked pasta or mashed potatoes, for serving (optional)

 

  1. Pat the chicken dry. Season all over with 1 teaspoon salt.

  2. Heat the oil in a large skillet over medium-high. Once the oil is glistening, add the chicken and cook about 5 minutes per side, or until golden brown. Transfer the chicken to a plate.

  3. Add the garlic to the same skillet and cook until fragrant, about 30 seconds. Stir in heavy cream, chicken stock, bouillon, ¼ cup of the parmesan cheese, sun dried tomatoes, Italian seasoning, pepper, ¼ teaspoon red pepper flakes, and remaining salt until fully combined.

  4. Return the chicken to the skillet. Bring the sauce to a simmer, then reduce the heat to medium low. Cook until the internal temperature of the chicken reaches 75°C on an instant-read thermometer, about 5 minutes more.

  5. Top chicken with basil, remaining Parmesan cheese, and remaining red pepper flakes and serve over pasta or mashed potatoes, if desired.

 

 

 

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