There is a TikTok urban legend making the rounds, if you make this dish for your loved one, they’ll propose. A creamy, chickeny, love potion if you will.
We’re a little skeptical, but in honor of our 14th wedding anniversary, I gave it a go.
After eating Marry Me Chicken my husband said it wouldn’t elicit a proposal, but he’s open to vow renewals.
We used a tagine to make this dish. We thought that the savory pie base would be perfect for browning the chicken and then making the thick, creamy sauce. And once we added the chicken back in to warm through, we covered it to keep all the moisture in. You could use a skillet or a base of a Dutch Oven … the covering wasn’t necessary.
We finished our dinner with some locally made “big ass cookies” from Evalyn Tjoflat’s Small Batch Oddities, check her out on Instagram.
- 2¼ pounds of boneless, skinless chicken breasts or cutlets, patted dry
- Salt and black pepper, to taste
- ¼ cup all-purpose flour
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- ½ teaspoon dried oregano
- 1 tablespoon red-pepper flakes
- 1 cup low-sodium chicken stock
- ½ to ¾ cup heavy cream
- ½ cup grated Parmesan
- ⅓ cup sliced sun-dried tomatoes, packed in oil
- Fresh basil, for garnish
- Slice each chicken horizontally so you end up with a total of 6 cutlets. Season both sides of the chicken cutlets well with salt and pepper.
- Spread the flour on a large plate and coat the cutlets, shaking off the excess.
- Transfer the cutlets to a sheet pan or large plate in a single layer.
- Heat the oil and butter over medium-high.
- Once meled, add the cutlets and cook until golden on one side, about 5 minutes. Flip the chicken and cook the other side until golden, another 5 minutes. To not overcrowd the pan, saute chicken in batches.
- Transfer the cutlets to a plate to rest.
- Reduce the heat to low, add the garlic stirring often for 1 to 2 minutes.
- Add the tomato paste, stirring until the color darkens, about 2 minutes.
- Add the oregano and red-pepper flakes, to taste.
- Increase the heat to medium, add the stock and bring to a simmer, scraping up any bits from the bottom of the pan, until the liquid is reduced by half, about 5 minutes.
- Add ½ cup of the cream and warm through, whisking until it thickens slightly, about 3 minutes.
Watch the cream closely, reducing the heat if necessary, to maintain a gentle simmer.
- Stir in the parmesan and the sun-dried tomatoes.
- Add more cream, if you like, and season the sauce.
- Place the chicken back in the pan to warm through, about 4 minutes.
- Garnish with basil on top.
Serve over rice, pasta, or steamed veggies.
Yielded 2 meals and one good portion of leftovers.