Marry Me Chicken

Make light checkerboard cuts in the surface of the 3 chicken breasts, cutting only halfway through without cutting all the way through.

Season the chicken breasts with 1 teaspoon salt and ½ teaspoon black pepper.

Heat 2 tablespoons of olive oil and melt 2 tablespoons of unsalted butter together in a frying pan over medium heat.

Place ¼ cup (30g) flour on a plate and coat the chicken breasts on both sides, shaking gently to remove any excess flour.

Cook the floured chicken breasts in the frying pan over medium heat until nicely crisped and caramelized, about 4-5 minutes on each side.

Transfer the cooked chicken breasts to a plate.

Finely chop the 3 cloves of garlic.

In the same frying pan, sauté the chopped garlic for one minute or until fragrant.

Add 1 cup (240ml) chicken stock and bring to a boil, scraping up all the browned bits stuck to the bottom of the pan.

Pour in ¾ cup (180ml) heavy cream and grate ½ cup (45g) Parmesan cheese into the pan, then mix well with a spatula and simmer over medium-low heat until slightly thickened.

Season the sauce with ½ teaspoon dried oregano and thyme and ¼ teaspoon red pepper flakes, then add a pinch of salt and black pepper to taste.

Chop ⅓ cup (17g) of the sun-dried tomatoes and add them to the sauce, then stir well to combine.

Return the cooked chicken breasts to the pan and cook in the sauce for a further 4 minutes.

Finely chop a few fresh basil leaves and add them to the sauce towards the end, then stir to combine.