Marry Me Epouse Moi Chicken Recipes

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MARRY-ME CHICKEN



Marry-Me Chicken image

They say the way to a man's heart is through his stomach, and this chicken dinner is worthy of a marriage proposal!

Provided by thedailygourmet

Categories     Meat and Poultry Recipes     Pork

Time 35m

Yield 6

Number Of Ingredients 14

1 ½ pounds skinless, boneless chicken breast halves
2 tablespoons butter
3 cloves garlic, minced
½ teaspoon dried oregano
¼ teaspoon ground thyme
½ cup chicken broth, divided
½ pound bacon
1 (16 ounce) package angel hair pasta
1 tablespoon all-purpose flour
½ cup freshly shaved Parmesan cheese
¼ cup whipping cream
¼ cup chopped sun-dried tomatoes
1 pinch red pepper flakes
salt to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place chicken breasts on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book to butterfly.
  • Melt butter in a large, oven-safe skillet over medium-high heat. Add garlic, oregano, thyme. Saute until fragrant, about 30 seconds. Add chicken and cook until golden brown but not fully cooked, 3 to 4 minutes per side. Pour 1/4 cup chicken broth into the skillet.
  • Bake in the preheated oven until chicken is no longer pink in the centers and juices run clear, about 15 minutes.
  • Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool enough to handle, about 5 minutes; chop.
  • At the same time, bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain and keep warm.
  • Remove skillet from the oven and transfer chicken to a plate, reserving juices in the skillet. Keep chicken warm and place skillet on the stovetop.
  • Whisk flour into the skillet over medium heat. Add remaining chicken broth, Parmesan cheese, and whipping cream. Whisk until combined. Add sun-dried tomatoes, red pepper flakes, and salt. Add bacon and chicken back into the skillet. Serve on top of hot cooked pasta.

Nutrition Facts : Calories 518.1 calories, Carbohydrate 45.2 g, Cholesterol 108.3 mg, Fat 19.5 g, Fiber 3.1 g, Protein 39.7 g, SaturatedFat 8.4 g, Sodium 798 mg, Sugar 2.4 g

MARRY ME CHICKEN



Marry Me Chicken image

Marry Me Chicken is creamy, juicy, and full of flavor! It's said that this chicken dinner is so good that if you cook it for your partner, he will propose to you! Yes, it's THAT amazing! Funny name, but probably the best chicken recipe ever!

Provided by Diana

Categories     Main Course

Time 25m

Number Of Ingredients 15

3 large boneless and skinless chicken breasts (sliced into thin cutlets)
½ teaspoon salt
¼ teaspoon ground black pepper
6 tablespoons all-purpose flour
2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic (minced)
1 cup chicken stock
1 cup heavy cream ((double cream in the UK))
½ cup parmesan cheese (grated)
1 teaspoon chili flakes
¼ teaspoon oregano
¼ teaspoon thyme
⅓ cup sundried tomatoes (chopped)
1 tablespoon fresh basil leaves

Steps:

  • Season chicken with salt and pepper, then dredge in flour and shake off any excess.
  • In a large skillet, heat olive oil and melt the butter on medium heat. Swirl pan to coat with oil and butter evenly.
  • Brown the chicken (do not overcrowd and work in batches if needed) for 4-5 minutes on each side or until golden brown and cooked through. Transfer onto a plate, cover, and set aside.
  • Saute the garlic for a minute or until it's fragrant. Add the chicken stock, and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon.
  • Adjust the heat to medium-low, and add the heavy cream and the parmesan cheese to the skillet. Allow the sauce to simmer for a couple of minutes, then season with chili flakes, thyme, and oregano.
  • Season with salt and pepper to your taste, add the sundried tomatoes then put the chicken back in the sauce and let the sauce simmer and thicken for a few more minutes.
  • Garnish with chopped fresh basil leaves and serve warm over pasta or rice.

Nutrition Facts : Calories 447 kcal, Carbohydrate 13 g, Protein 31 g, Fat 30 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 147 mg, Sodium 601 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 13 g, ServingSize 1 serving

MARRY-ME (EPOUSE-MOI) CHICKEN



Marry-Me (Epouse-Moi) Chicken image

This is your new recipe to make when you want to tell someone you love them! It's a tad time consuming, but trust me when I say that the chicken is succulent, and the sauce is so simple to prepare. The dish is so phenomenally delicious that the time will be worth it.

Provided by Diana71

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Time 1h35m

Yield 4

Number Of Ingredients 24

2 cups panko bread crumbs, or more as needed
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon ground black pepper
½ cup buttermilk
¼ cup all-purpose flour
2 eggs, lightly beaten
4 skinless, boneless chicken breasts, pounded to 1/2-inch thickness
1 cup vegetable oil
3 tablespoons olive oil, divided
1 small onion, diced
1 medium shallot, diced
2 cups diced fresh tomatoes
⅓ cup fresh basil leaves, chopped
2 cloves garlic, minced
1 teaspoon herbes de Provence
1 teaspoon red pepper flakes
½ teaspoon salt
½ teaspoon ground black pepper
¾ cup chicken broth
¼ cup white wine
½ cup half-and-half
pinch grated Parmesan cheese
1 (16 ounce) package dry fettuccine pasta

Steps:

  • Combine panko bread crumbs, salt, garlic powder, and black pepper in a bowl. Place buttermilk, flour, and eggs each into 3 separate bowls.
  • Dip chicken breasts into buttermilk, then dredge with flour. Dip flour-coated breast into egg and press firmly into panko mixture until fully coated on all sides.
  • Heat vegetable oil in a large skillet over medium-high heat. Place coated chicken breasts into the pan and cook until golden, crispy, and no longer pink in the centers, 2 to 3 minutes per side. Remove from the pan and slice through the middle of a chicken breast to check that it is fully cooked. Set aside on a paper towel-covered plate to absorb excess oil.
  • Warm 2 tablespoons olive oil in a medium heavy pot over medium heat. Add onion and shallot and saute until both are nearly clear, 5 to 7 minutes. Reduce heat to medium-low. Add tomatoes, basil, garlic, herbes de Provence, red pepper flakes, salt, and black pepper. Cook until tomatoes are softened and water coaxed from them begins to evaporate, about 10 minutes.
  • Mix chicken broth and white wine into the pot. Bring to a simmer and maintain heat until sauce reduces, 5 to 7 minutes. Blend, using an immersion blender or a regular blender working in batches, until very smooth. Pour half-and-half into blended mixture and slowly add Parmesan cheese, stirring until melted. Use an immersion blender again to smooth sauce, if needed. Let simmer for another 10 minutes; season as needed.
  • While sauce is simmering, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain; place pasta onto a plate and top with sauce and panko-crusted chicken.

Nutrition Facts : Calories 1407.9 calories, Carbohydrate 138.4 g, Cholesterol 160 mg, Fat 78.2 g, Fiber 6 g, Protein 51.7 g, SaturatedFat 14.8 g, Sodium 1209.7 mg, Sugar 9.6 g

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