Marry Me Chicken | Florette Salad | Make it unFloretteable

Prep
5 mins

Cooking
35 mins

Serves 2

Classic Crispy

Ingredients

Serves: 2

2 tbsp olive oil

2 chicken breasts

Salt and pepper

2 cloves garlic, finely chopped

1 tsp fresh thyme leaves

½ tsp crushed chilli flakes

100ml chicken stock

120g chopped sun-dried tomatoes

100ml heavy cream

100g finely grated Parmesan

Fresh basil leaves to serve

Florette crispy salad

Your choice of potatoes–we like dauphinoise with this recipe to keep it all creamy and cheesy!

Preheat oven to 200° or gas mark 6. (Pop your potatoes in now if they need to go in the oven.)
Heat 1 tbsp of oil in a large oven proof pan or casserole pot over medium hob. Season the chicken breasts and cook for around 5 minutes each side to colour them to a golden brown.
Transfer the chicken to a bowl and put aside for now. Allow the pan to cool slightly and add another tbsp of oil and gently cook the garlic, chilli and thyme for around 1 minute. Stir in the chicken stock, tomatoes, cream, and parmesan.
Bring to a simmer, then pop the chicken back in and transfer the pan to the oven to cook through for around 12 minutes.
Arrange the Florette crispy leaves on your plate and add the potatoes, finishing with the golden chicken and creamy sauce over everything.
Make sure you both have a few of the sun dried tomatoes and add a couple of basil leaves to garnish; voila, a deliciously decadent meal that they’ll never guess was this easy!

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