Who doesn’t love gathering around the table with loved ones to share a hearty, home-cooked meal in winter? At Stockland, we believe that food has the power to bring people together and make a house feel like a home. That's why we're excited to share one of Miguel's favourite winter recipes with you – his famous marry me chicken.
Be prepared to fall head over heels for this dish – it's so good, that you'll be begging for seconds (and thirds, and maybe even fourths!). And the best part? You can easily pull the entire dish together with a quick trip to your local Stockland shopping centre for the freshest ingredients. Then, it's time to hit the kitchen and cook up a storm.
Method
1. Season the chicken by dusting it in a mixture of the flour and 2 tsp of paprika.
2. Heat oil and 25g butter in a large deep frypan over medium heat. Cook until deep golden on both sides (2-3 mins each side).
3. Remove from the pan then add the remaining 25g butter to the pan and melt, then add the onion and cook for 3-4 minutes until softened.
4. Add the garlic, chilli, oregano, remaining paprika and cook for 1 minute then add the stock and cream.
5. Cook for 5 minutes, scraping the bottom of the pan. Season with lots of cracked black pepper and add the semi dried tomatoes and then cook for 5 minutes for the flavours to infuse
6. Stir through parmesan and melt then add the chicken back to the pan and cook for another 8 minutes.
7. Drizzle with lemon juice and scatter with parsley. Serve with parmesan potatoes and green salad.
Tip
*Miguel Maestre is a professional chef and has years of kitchen safety experience with knives and kitchen blow torches. For more information on knife safety visit our how to use knives safely guide here.
For more Miguel Maestre recipe inspiration visit stockland.com.au/miguel.
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Serves:
4
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Time needed:
45 mins
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Difficulty
Medium
Ingredients
- 4 x skinless chicken breast fillets, trimmed
- Sea salt flakes and cracked black pepper, to taste
- ½ cup plain flour
- 1 tbs smoked paprika
- 2 tbs extra virgin olive oil
- 50g unsalted butter
- 1 brown onion, finely chopped
- 4 garlic cloves, sliced
- 1 tsp dried chilli flakes
- 1 ½ tsp dried oregano
- 80g sun dried tomatoes, coarsely chopped
- 250ml chicken stock
- 300ml pouring cream
- ½ cup grated parmesan
- 1 lemon, juiced
- Chopped parsley to serve
