Marry Me Chicken
Terrible name, incredible sauce. Sun-dried tomato cream reduction.
Timing note: 25 min
Marry Me Chicken
Terrible name, incredible sauce. Sun-dried tomato cream reduction.
Timing note: 25 min
The Key Move
Ignore the cringe name. This is a solid technical exercise in Pan Sauces. You sear chicken, remove it, and use the fond (brown bits) to build a sauce with heavy cream, garlic, and sun-dried tomatoes. The acidity of the tomatoes cuts the fat
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The Setup
- Skillet12-inch
- SaucepanMedium (2-3 qt)
- Cutting Board
- Chef's Knife
The Mise en Place
4Your prep station before cooking begins
The Protein (0/1)
Other (0/3)
Sauce separated/oily.
Boiled too hard. Add a splash of water and whisk.
Sauce is grainy.
You used pre-grated cheese (which has anti-caking agents) or the heat was too high when you added the cheese.
The Method
SEAR
Dredge chicken in flour. SEAR in oil until golden. Remove.
The flour coating creates a crust that will later help thicken the sauce.
Overcrowding: Crowding steams instead of browning. Sear in batches and leave space.
Chicken is deeply browned on both sides (not cooked through).
AROMATICS
In the same pan, FRY garlic and red pepper flakes. Pitfall: Do not burn the garlic. You have 30 seconds max.
DEGLAZE
Add chicken stock to lift the fond. Add cream and tomatoes.
Hot-pan splash: Deglazing can steam and spit. Pour slowly and keep your face/hands back.
REDUCTION
SIMMER until the sauce coats the back of a spoon. Stir in parmesan (½ cups).
The sauce should be salmon-colored and thick.
The sauce should be salmon-colored and thick.
FINISH
Return chicken to the pan. Simmer 2 minutes to warm through.
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